Serves: 2
Ingredients
For the Salad
- 5 oz baby arugula
- 2 ripe peaches, sliced into wedges
- ⅓ cup roasted pistachios, roughly chopped
- 2–3 oz Manchego cheese, shaved into thin slices
- Handful of fresh basil leaves, torn
- Balsamic glaze, for drizzling
- Extra virgin olive oil, for finishing
- Flaky sea salt, to taste
- Freshly cracked black pepper (optional)
Champagne Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Juice of 1 lemon
- Pinch of sea salt
Instructions
1. Make the vinaigrette
In a small jar or bowl, combine the olive oil, Champagne vinegar, Dijon mustard, honey, lemon juice, and a pinch of sea salt. Whisk or shake until smooth and emulsified.
2. Assemble the salad
Divide the arugula between two plates or arrange it on a large serving platter. Layer the sliced peaches over the greens, followed by the shaved Manchego, chopped pistachios, and torn basil leaves.
3. Dress and finish
Drizzle the salad with the Champagne vinaigrette, followed by a light drizzle of balsamic glaze and a finishing drizzle of extra virgin olive oil. Sprinkle with flaky sea salt and freshly cracked black pepper, if desired.
4. Serve
Serve immediately while the peaches are perfectly ripe and enjoy alongside grilled chicken, sourdough, or your favorite summer meal.
Kendra’s Tip:
For the best flavor, use peaches that are just ripe—they should give slightly when gently pressed. The combination of sweet peaches, peppery arugula, creamy Manchego, and crunchy pistachios is one of my favorite ways to celebrate summer. 🍑🌿
