Wild Arugula, Frisée, Peach, Red Onion, Basil, and Almond Salad with Goat Cheese
This salad celebrates some of summer’s finest ingredients. Serve it with grilled meat for an overall delicious meal.Serves 4-6
Ingredients
- 1/2 cup almonds , toasted
- 4 cups wild arugula
- 1 large head frisée
- 1/2 cup basil leaves , torn
- 2 yellow peaches , pitted and cut into wedges
- 1 small spring red onion , sliced thin
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 4-6 small wedges of hard goat cheese
- Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon wildflower honey
- 7 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Put the lemon juice, honey, and olive oil in a small bowl or jar. Season with salt and pepper and whisk to combine. Set aside.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Season the peaches with salt and pepper. Add to the skillet and cook for 4 minutes or until soft and lightly browned. Remove from the pan and set aside. Add the onions to the pan and cook for 5 minutes or until soft, stirring occasionally. Remove from the heat and set aside.
- Put the arugula, frisée, peaches, onion, basil, and almonds in a medium bowl. Add the dressing and gently toss to combine.
- Arrange the salad on a large platter or on individual plates. Season with freshly ground black pepper, if desired. Serve with the goat cheese on the side.
- Serve immediately.
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