Organic Arugula, Pepper Creek Peach, Almond & Goat Cheese Salad with Stone Fruit Vinaigrette
Paired with 2013 Sextant Grenache Blanc
Creamy Stonefruit Vinaigrette:
- 1 Tsp. Dijon mustard
- 1 Tsp. Freshly grated orange zest
- 2 Tbsp. Honey
- 2 Tbsp. Red wine vinegar
- ¼ cup Peach or Apricot juice or nectar
- ½ cup Vegetable oil
- Salt and pepper to taste
In a food processor combine all ingredients except the oil. Pour oil into the pusher tub and combine until all the oil is gone. Dressing should be made a day ahead to have maximum flavor. Makes 1 cup and keeps in fridge for about 3 weeks.
8 cups organic arugula (or a mix with heavy arugula) washed and very dry
4 to 8 organic peaches, washed, halved and quartered (you may chose to grill peaches)
1/2 cup sweet red onion, finely diced
1 organic cucumber or 3/4 English cucumber, thinly sliced
4 ounces fresh goat cheese, cut into chunks
1/2 cup toasted sliced almonds
Wash fruits and vegetables and dry. Prepare peaches, red onion, and cucumber. Set aside. Put arugula in a large bowl and toss sparingly with vinaigrette. Brush peaches with vinaigrette so they will not turn brown.
Place about 1 heaping cup of tossed arugula in the center of a salad plate. Scatter a small amount of red onion, cucumber slices, and then peaches. Dot with goat cheese and then almonds. Drizzle with about a Tablespoon of dressing. Serve immediately. You may also platter salad attractively and let guests help themselves. Serves 8. You will have vinaigrette left over. It should be stored in fridge and will keep fresh for about 3 weeks.