Peach Salad with Basil and Goat Cheese

• servings: Serves – 4

Ingredients

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2 ripe yellow peaches, sliced

½ small red onion, thinly sliced

2 firmly packed cups arugula

¼ loosely packed cup basil leaves

2 tablespoons Tronchetto di Capra cheese or other mild goat cheese, crumbled

¼ cup walnuts, roughly chopped

For The Dressing:

2 tablespoons lemon juice

1 tablespoon red wine vinegar

6 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

2 tablespoons honey

½ teaspoon kosher salt

Black pepper, to taste

Directions

Make the vinaigrette. In a small bowl, whisk together the lemon juice, vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Set aside.

Layer the greens. Layer the arugula and basil in a shallow serving bowl or platter.

Add the remaining ingredients. Evenly arrange the peaches, onions, goat cheese, and walnuts over top.

Finish and serve. Dress the salad to taste. Enjoy immediately.

Notes

You can store the second onion half, sealed in a glass container in your fridge, for up to 1 week. Pickle it or use for cucumber tomato salad or focaccia sandwiches.

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