Simple Peach Arugula Salad
Total Steps
13
Ingredients
11
Tools Needed
1
Related Article
From Jessica's KitchenIngredients
- 3-4 peaches, sliced in half, pits removed
- 8-10 fistfuls arugula
- 1 cup raw hazelnuts, lightly smashed to break open, toasted
- 2 small shallots, thinly sliced
- 1/4 cup honey or agave(optional)
- 1 2-inch piece of fresh ginger, peeled
- 2 tablespoons GF balsamic or sherry vinegar(optional)
- 3 tablespoons lime juice
- 2 small cloves of garlic
- 1/4 cup extra virgin olive oil
- pinch salt and crushed black pepper
Instructions
Step 1
For the dressing, add all the ingredients into a mini food processor to blend well OR grate the ginger then add it into a bowl (or jar) with the remaining dressing ingredients and whisk well. Set aside.
Step 2
Note: you can drizzle in the olive oil at the end while whisking but I find it’s not necessary; with enough whisking or mixing it emulsifies well enough to fully coat the salad.
Step 3
Meanwhile, set a grill pan on high and when hot (about 5 minutes) place halved peaches on and lightly press in to sear.
Step 4
Let it grill for 2-3 minutes then rotate in opposite direction to grill another 2 minutes until slightly softened.
Step 5
In a large bowl or platter, spread arugula evenly, then sliced shallots.
Step 6
Season with half the dressing and gently toss so as not to weigh down the arugula.
Step 7
Lightly toast hazelnuts (while grilling the peaches) on medium heat in a small skillet until the oils have permeated the air and hazelnuts appear toasted.
Step 8
Note: This should not take more than 3 minutes, so keep your eye on the pan as they can burn very quickly.
Step 9
Sprinkle over the salad, then place peaches on top and drizzle more dressing as desired.
Step 10
Serve immediately.
Step 11
Note: the salad dressing will make more than needed, save for another tasty salad.
Step 12
Final Note: "smash" hazelnuts in a plastic bag or in a cloth for toasting.
Step 13
Some may find the skins to be bitter, if so, rub off any loose skins while they are warm.