Peach and Arugula Salad | Rodney Strong Vineyards
Peaches, arugula, basil and feta are the stars of this summery Peach and Arugula salad ready in just 10 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.
Cooking tools:
- Cutting board
- Chef's knife
- Skillet
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Salad plate
- Serving platter
Ingredients
- 4 tablespoons Marcona almonds, or lightly toasted blanched almonds
- 2 tablespoons Champagne vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Pinch sugar
- 1/4 cup extra-virgin olive oil
- 4 firm-ripe peaches, cut into 1/8ths
- 2 oz basil leaves, large pieces torn in half
- 6 oz baby arugula
- 2 1/2 oz finely crumbled sheep’s milk feta, such as Valbreso
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