It's peak season for stone fruit and we're getting beautiful peaches and nectarines lately. Sinking your teeth into a sweet and juicy ripe peach is one of summer's great pleasures. Sweet, ripe peaches can also star in a lovely light summer salad; and practically all of the ingredients for this salad were in today's box.
1 bunch arugula
1/2 - 1 C microgreens
1-2 peaches
1-2 T thinly sliced sweet or red onion
2 T toasted walnuts or pecans
1-2 T extra virgin olive oil
1-2 T balsamic vinegar
1/4 - 1/2 C crumbled goat cheese
salt and pepper
1. Wash and dry the arugula and microgreens. Trim off the tough stems from the arugula and break into bite-sized pieces. Put the arugula and microgreens in a large bowl.
2. Halve the peach(es) lengthwise. Remove and discard the pit. Slice the peaches lengthwise. Add to the bowl.
3. Add the thinly sliced onion and the nuts. Drizzle the oil and balsamic over the salad and toss to coat. Season with salt and pepper to taste.
4. Add the crumbled goat cheese and toss again. Serve.
You can substitute blue cheese for the goat cheese, if you'd like. You can also substitute toasted pine nuts for the walnuts. I like to add a little fresh mint to this salad sometimes. It gives it a bright and fresh taste.
If you're firing up the grill this weekend. You might try grilling the peaches for this salad. Cut them in half. Rub with a little olive oil and grill, cut side down for a few minutes. Cool before slicing for the salad.
Today's bounty included:
From Underwood Family Farms: Ofelia eggplants, heirloom crookneck squash, Valencia oranges, romaine lettuce, arugula, spring onions, French breakfast radishes, jalapeno, broccoli florets, and yellow carrots.
From Sage Mountain Farm: yellow zucchini, yellow wax beans, green bell pepper, Hungarian pepper, bi-color corn, and orange carrots.
From Sweet Tree Farms: peaches, nectarines and mixed heirloom tomatoes (Cherry, Armani Orange, Red Zebra and Purple Russian).
And arugula and mustard microgreens from Silver Lake Farms.
Enjoy!
Shelley
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What's really rad is that this recipe turns in to a grilled pizza super easily! Just get a grill going, split, pit and brush the peaches with the dressing, grill them for a couple of minutes on each side then cut up like normal. Then do the normal pizza on a grill thing with all the ingredients in the recipe. :)
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