Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese
This Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese is delightfully juicy, bright and peppery. This delicious salad can be assembled in 5 minutes, making the best simple summer salad served on its own or as a side dish.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ripe peaches, pitted, cut into wedges
- 150g Baby Arugula
- 1/2 Feta Cheese, crumbled
- dash of Black Pepper to taste
- dash of Kosher Salt to taste
- 2 tbsp of Elderflower Vinaigrette
- 1/4c Pecans, toasted
- 1/4 cup extra virgin olive oil
- 1.5 tsp white wine vinegar
- 1 tbsp organic elderflower
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tbsp old fashion dijon mustard
- pinch sea salt
- pinch fresh ground black pepper
- Fresh Lemon Juice
- Alfalfa Sprouts
- Chia Seeds
- Hemp Hearts
Instructions
- 1
In a small bowl, whisk together all the tangy dressing ingredients. Add kosher salt to taste. Set aside in the refrigerator.
- 2
In a small frying pan, toast the pecans, walnuts or pine nuts over medium heat until golden brown. Tossing frequently to avoid burning. Remove from heat. Let rest. Set aside.
- 3
Elderflower vinaigrette can be stored in an airtight container in the refrigerator for up to a week.
- 4
The easiest way to remove peach skin is to submerge peaches in a pot of boiled water.
- 5
A slotted spoon transfers the peaches from the pot to an ice bath to cool.
- 6
Once cooled to the touch, gently pull away the skin with your hands or a spoon.
- 7
Once the peaches are peeled, cut the peaches in half with a sharp knife.
- 8
Gently twist to pull both sides of the peach apart and remove the pit.
- 9
Quarter and cut into smaller pieces as desired.
- 10
Set aside.
- 11
Wash the vegetables and remove any wilted leaves. Half cherry tomatoes if desired.
- 12
Place the baby arugula in a large mixing bowl.
- 13
Top your favourite salad green with fresh peaches, crumbled feta cheese, and toasted pine nuts. Toss gently.
- 14
Plate the arugula peach salad in a salad bowl.
- 15
Drizzle elderflower vinaigrette over the salad greens. Toss to coat.
- 16
For the final touch, garnish with more feta cheese crumbles and fresh herbs, toasted pine nuts or candied walnuts as desired.
- 17
A quick squeeze of fresh lemon juice on top of the salad is a great way to brighten up the flavours.
- 18
Serve immediately and enjoy!