Arugula, Goat Cheese and Balsamic Peaches

arugula with goat cheeseIngredients:

1 Tablespoon honey
1 Tablespoon balsamic vinegar
2 peaches, cut into wedges
1 pound baby arugula, rinsed
1 shallot, sliced thin
1 cup sliced almonds, toasted
1 bunch purple basil, cut into thin strips
4 ounces goat cheese, crumbled

1/3 cup yogurt
½ teaspoon fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons honey
2 Tablespoons plus 2 teaspoons balsamic vinegar
1/3 cup extra virgin olive oil
salt and pepper, to taste


Salad: In a medium mixing bowl, combine 1 Tablespoon honey and vinegar; add peaches and coat. In large pan, sear peaches over medium heat for about 2 and1/2 minutes per side or until peaches are carmelized. Remove and let cool. In a large bowl, toss together peaches, arugula, shallot, almonds, basil and 1/2 cup of the dressing. Serve with 1 ounce goat cheese on top.

Dressing: Whisk together all ingredients or combine in a Mason jar.

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