Given peaches are still in season, this is an amazing salad and will impress your guests as well! The salad has arugula, grilled peaches, goat cheese, glazed walnuts and fresh croutons tossed with a champagne and dijon vinaigrette. Enjoy this as the tastes of Summer transition to Fall
To serve 4:
About 6 cups loosely packed, fresh arugula leaves
Goat cheese crumbles
Glazed walnuts (either base tossed with butter, brown sugar and salt or simply buy them)
1 ripe peach
Fresh croutons made from french bread sauteed in olive oil and garlic
Dressing:
4 Tbsp champagne vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/2 cup olive oil
1/4 tsp garlic powder
salt & pepper
Make the dressing by whisking together all ingredients but the oil until well blended. Add the oil in a steady stream while whisking (you can also use a small fork), until dressing is completely blended. Cut the peach in half, and remove pit. Rub outside (both inside and out) with vegetable oil, and grill on direct heat on a gas or charcoal grill, or use a grill pan on high heat on the stove. Grill until grill marks form. Remove and cut into bite-sized pieces. Toss arugula with dressing and place equal amount of the greens on 4 plates. Top delicately with remaining ingredients – cheese crumbles, peach pieces, croutons and glazed walnuts. Give a grind of black pepper on top and serve.
Bon appetit!
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