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Posted by on Aug 20, 2015 in summer | 0 comments

Arugula + Charred Peach Salad with Pistachio-Crusted Goat Cheese

Arugula + Charred Peach Salad with Pistachio-Crusted Goat Cheese | Kitchen 1204

Peach + Arugula 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.

Arugula + Charred Peach Salad with Pistachio-Crusted Goat Cheese

Yield: 4 servings

Ingredients

  • 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

Instructions

  • 1. Rinse peaches, rubbing to remove fuzz. Cut in half, remove pit, then cut each half into 4-5 slices. Preheat a skillet or grill pan with oil over medium heat. Cook peaches 3-4 minutes per side or until browned. Set aside.
  • 2. Divide goat cheese evenly into four pieces, then form into balls. Place chopped pistachios in a small, shallow dish. Roll each goat cheese ball in pistachios until coated. Place back in refrigerator until ready to serve.
  • 3. Reduce balsamic vinegar over medium-low heat to half of the original volume, about 2 tablespoons.
  • 4. Plate arugula and drizzle with reduced balsamic. Top with goat cheese and peaches. Serve right away.
  • Notes

    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.

    http://kitchen1204.com/summer/arugula-charred-peach-salad-with-pistachio-crusted-goat-cheese/

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