Wednesday, August 29, 2012

Arugula, Peach, & Gorgonzola Salad

Savor the summer salad.
Cook time: 5 minutes            |          Total time: 15 minutes          |           Yield: 6 servings


. 4 cups baby arugula

. 3 ripe peaches, cut into wedges
3 ounces gorgonzola, crumbled
. 1/4 red onion, diced
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil, divided
. 1 tablespoon balsamic vinegar 
Ground black pepper to taste
. Candied walnuts or pecans to taste

1. Sautee onions until translucent.
1. Mix together lemon juice, salt, olive oil, and balsamic vinegar. Set aside.
2. Divide arugula and  peaches among salad plates. 

3. Top with dressing and sprinkle with blue cheese, candied nuts, and ground pepper. 

Source: Chef Hannan.

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