Perfect Peach Caprese Salad
Sweet summer peaches are perfectly balanced by peppery arugula, crunchy walnuts, balsamic vinegar in the dressing, and a little bit of funk from an aged cheese.
Servings: 4 servings
Ingredients
- 8 cups wild arugula (equivalent to 5-ounce plastic clamshell)
- 2-3 firm-ripe peaches or nectarines, thinly sliced
- ½ cup toasted walnuts, roughly chopped
- ¼ small red onion, sliced paper thin and soaked in ice water for 10 minutes
- 4 ounces aged sheep's milk cheese like Manchego, sliced into matchsticks
- ½ cup pomegranate arils
- ½ cup Hot Honey Balsamic Dressing
for Hot Honey Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 garlic clove
- 1 teaspoon crushed or ground red pepper
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
Instructions
- Place arugula in bottom of large salad bowl or serving platter with high sides.
- Arrange peaches over arugula, followed by walnuts, sliced red onions, cheese, and pomegranate.
- Drizzle salad with ¼ cup of Hot Honey Balsamic dressing, and serve the remainder of the dressing alongside.
- Salad, without dressing, will keep in an airtight container in the refrigerator for one day. Once dressed, leftover salad does not keep well because the arugula will get soggy.
- Make Hot Honey Balsamic Vinaigrette: Combine all the ingredients for dressing in a blender or food processor and combine until emulsified. Add water 1 tablespoon at a time until
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