When Taylor’s fur is long it’s a lot like Velcro… attracting all sorts of things to her beautiful golden coat. After a play session it’s not uncommon to find twigs stuck in long feathery tail, burs between her fuzzy toes, or weeds tacked to her slender legs and long ears. Weeds are spiny and sticky and is the worst thing to pick out of her fur. This is what happens when Taylor and her boyfriend are allowed to run in the trails. They run, chase each other and wrestle. Lucky, a cream color lab, with his short coat shows no signs of running wild in the trails. Taylor, on the other hand, looks like she’s camouflaged and ready for combat. That or she looks like she was tossed in a bowl of salad.
Which brings me to a recipe for a simple yet delicious Peach and Arugula Salad with Goat Cheese & Pine Nuts. (I know I’ve been all about salads this week – first with the Kale & Quinoa Salad and now this) A couple of weeks ago we had a market salad at Pizzeria Bianco in Scottsdale. It was a beautiful salad with juicy but firm yellow peaches, arugula and goat cheese. It was lightly dressed in a red wine vinaigrette. The wonderful thing about fresh quality ingredients is that you don’t have to fuss with it for it to be good. The ingredients speak for itself. We have been taking advantage of the fresh seasonal fruits and vegetables that we’re finding at our farmer’s market. When we saw delicious sweet white peaches at the market last weekend, we couldn’t resist buying a few to recreate the salad at home. The sweet peaches sit on top of a bed of peppery arugula and is topped with fragrant toasted pine nuts, a sprinkle of tangy goat cheese and a light red wine vinaigrette. It’s a great summer salad that is incredibly easy to make.
Peach & Arugula Salad with Red Wine Vinaigrette
Prep: 10 mins Serves: 4
1 large peach (white or yellow) sliced into 12 slices
8 oz arugula
2 Tbs goat cheese
1/8 C toasted pine nuts
Red Wine Vinaigrette ingredients:
2 Tbs red wine vinegar
1 Tbs fresh orange juice
1 tsp honey
½ tsp sea salt
¼ C olive oil
Whisk together all the ingredients for the red wine vinaigrette.
Place arugula and peaches into a large bowl. Dress with desired amount of dressing and use your hands to toss the ingredients to coat.
Place dressed arugula and peaches onto 4 plates. Crumble about ½ Tbs of goat cheese on each of the plates and then sprinkle the pine nuts on each of the plates. Season with fresh crack pepper if you like.
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