Peach Raspberry Arugula Salad
There’s something magical about summer salads and the way sweet fruits, creamy cheeses, and peppery greens come together. It’s pure sunshine on a plate. These are Colette tested and Isabelle approved… enjoy!
Makes a few servings:
- 3 cups fresh arugula, rinsed and dried
- 1 ripe peach, thinly sliced
- 1/2 cup fresh raspberries
- 1/3 cup crumbled goat cheese (optional)
- 1/4 cup chopped roasted pecans (or walnuts for a bolder crunch)
- 1 tablespoon chopped fresh mint (optional, but highly recommended)
- Optional to add a protein on top
For your Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or white balsamic for a lighter touch)
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt & freshly ground black pepper, to taste
Instructions:
- Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified. Taste and adjust seasoning as needed.
- Assemble your salad: In a large bowl or on a platter, layer the arugula as your base. Scatter the peach slices and raspberries over the top.
- Add cheese and nuts: Sprinkle the goat cheese crumbles and chopped pecans evenly across the salad. Add fresh mint if using.
- Optional to add a protein~ chicken or salmon
- Dress and serve: Drizzle the dressing lightly over the salad right before serving, or serve it on the side. Toss gently if desired.
