Arugula + Charred Peach Salad with Pistachio-Crusted Goat Cheese
This salad was inspired by a quaint alleyway lunch I had earlier this summer at the oldest restaurant in Cannes, France, Da Bouttau – Auberge Provencale. The salad was so simple–arugula, balsamic, and goat cheese with nuts. I almost always crumble goat cheese onto my salads, but I loved the presentation of it formed into little spheres with crushed nuts. When I got home and wanted to remake the salad, I decided peaches should be involved. Peach season is fleeting, so we must take good advantage of it, right?
This salad is a versatile one; it’s easy to make just one or two servings, or to make enough for a party. I debuted this recipe at The Art of Entertaining, a cooking class I taught at Preserving Place in June. If you missed it, there’s another chance next Saturday, August 29th to get my tips and recipes for entertaining! Click here for info + tickets.
- 2 ripe but firm peaches
- 1/2 Tablespoon olive oil
- 4 ounces goat cheese, chilled
- 1/2 cup toasted pistachios, finely chopped
- 1/4 cup balsamic vinegar
- 3 cups arugula
All components can be prepared ahead of time. Refrigerate peaches, goat cheese balls and reduced balsamic (separately) in airtight containers. Allow balsamic to return to room temperature before serving.
Substitute pistachios with toasted pecans, walnuts, pumpkin seeds, etc.