Arugula Salad With Peaches, Goat Cheese and Basil

Name: Arugula Salad With Peaches, Goat Cheese and Basil
Total time: 10 min
Ingredients: 1/4 cup pine nuts; 1/4 cup extra-virgin olive oil; 2 tablespoons champagne vinegar or white wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 to 5 ounces baby arugula; 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces); 1/2 cup julienned fresh basil leaves; 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

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Total: 10 minutes

Servings: 4

Author : Lidey Heuck

arugula basil champagne vinegar

Arugula Salad With Peaches, Goat Cheese and Basil

Ingredients

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1/4 cup pine nuts1/4 cup extra-virgin olive oil2 tablespoons champagne vinegar or white wine vinegar1/2 teaspoon kosher salt1/4 teaspoon black pepper4 to 5 ounces baby arugula2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)1/2 cup julienned fresh basil leaves2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

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Instructions

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Step 1

In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.

Step 2

In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.

Step 3

Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.