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Categories:
dressing shallot freshly squeezed orange juice honey Dijon mustard kosher salt freshly ground black pepper olive oil basil red Salad peaches arugula almonds
Viewed: 109 - Published at: 2 years agoIngredients
- FOR THE DRESSING:
- 1 whole Shallot, Minced
- 1/2 cups Freshly Squeezed Orange Juice
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1/2 cups Extra Virgin Olive Oil
- 10 whole Leaves Basil, Chiffonade
- 1 dash Red Or White Wine Vinegar, Only If Needed
- FOR THE SALAD:
- 6 whole Ripe Peaches
- 5 ounces, weight Baby Arugula
- 1 cup Roasted Almonds
- 4 ounces, weight Goat Cheese Crumbled
Method
- For the dressing: In a glass jar with a tight fitting lid, combine shallot, orange juice, honey, mustard, Kosher salt, and black pepper. Shake vigorously to combine.
- Add olive oil to jar and shake again until completely combined and olive oil no longer separates from orange juice.
- Add basil and shake two or three times to combine.
- Taste dressing and adjust seasonings to taste. Depending on sweetness of the orange, if the dressing is too tart, add more honey. If it is too sweet, add a splash or two of red or white wine vinegar.
- Refrigerate dressing until ready to use.
- For the salad:
- First, you need to remove the peach skins. Bring a pot of water that is big enough to fit all 6 peaches to a boil. Place a bowl of ice water in the sink.
- Cut a small X in the bottom of each peach. Put the peaches in the boiling water for about 30 seconds and then immediately immerse in the ice water. Cut each peach in half and then slip skins off. Remove pits and slice peaches.
- Combine peaches, arugula, almonds, and goat cheese in a large bowl.
- Pour 1/3-1/2 of the dressing over your salad and toss to combine. Taste and add more dressing as desired. Extra dressing will keep in your glass jar for about 1 week in the refrigerator.
