- 4
Ingredients
- Salad:
- 24 peach slices, peeled
- 1 pint grape tomatoes, sliced in half
- 1 small red onion, thinly sliced
- Salt and pepper, to taste
- 6 oz roasted, salted Marcona almonds, divided
- 4 oz goat cheese log
- 5 oz baby arugula
- Dressing:
- 1 shallot, finely diced
- 1/4 cup cider vinegar
- 4 Tbsp fresh lemon juice
- 4 Tbsp fresh orange juice
- 2 tsp lemon zest
- 2 tsp orange zest
- 2 Tbsp honey
- 1 cup canola oil
- 1 Tbsp fresh chives, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Preparation
Step 1
To start the salad, spray peach slices with nonstick spray. Heat your grill. Once hot, quickly grill the peach slices and reserve.
To prepare the dressing, place the shallots, vinegar, juices, zests, and honey in a mixing bowl. Whisk in the oil, then the chives, salt, and pepper.
To prepare the remainder of the salad, add the tomatoes and onions into a small mixing bowl. Season with salt and pepper. Take 2 Tbsp of the dressing and stir in. Set aside.
Using a food processor, pulse half of the almonds until chopped (or crush them with your knife, chopping until coarse). Pour the chopped almonds onto a small plate. Roll the outside of the goat cheese log over the almonds until coated. Cut into 4 evenly sliced rounds.
To assemble the salad, arrange the peach slices in a pinwheel fashion on plates. Spoon some of the dressing over the peach slices. Place the arugula in a mixing bowl and add enough dressing just to coat. Season with salt and pepper. Put an even amount of the salad in the center of the peach slices. Top with a spoonful of the tomato-onion mixture. Lean a slice of the goat cheese onto the salad. Sprinkle a few of the whole almonds around each salad.