Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts

I have a quite a few summer recipes to share. 🙂  I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.

This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.

Yield: Serves 4 to 6 as an appetizer or side salad

  • 1/4 cup (4 T) pine nuts or walnuts
  • 2 to 4 T extra-virgin olive oil
  • 1 to 2 T champagne vinegar or white wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 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
  1. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
  2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
  3. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
  4. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
  5. Toss gently and serve immediately.

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