Arugula Salad with Roasted Peach, Pistachios, and Mozzarella

Elevate your palate with this refreshing salad featuring a harmonious blend of peppery arugula, succulent roasted peaches, crunchy pistachios, and creamy mozzarella. A delightful vinaigrette ties all the flavors together in a perfect balance of sweet and savory notes.

Ingredients

Ingredients. For the Salad
5	ounces baby arugula
1	large ball fresh mozzarella
1	tablespoon agave syrup
Ingredients. For the Roasted Peaches
5	ripe peaches, washed, halved, and pitted (unpeeled)
1	tablespoon brown sugar
Additional Ingredients
1/3	cup roasted, salted, shelled pistachios
	extra-virgin olive oil
	balsamic vinegar
	salt and pepper to season

Instructions

• Preparation. For the Salad

  1. Wash and dry the baby arugula, place it in a large mixing bowl, and toss it with the roasted pistachios. Set aside.
  2. Slice the fresh mozzarella into thin rounds and then cut them into halves. Set aside.

• Cooking. For the Roasted Peaches

  1. Place an oven rack in the top 1/3 of your oven and set the temperature to low-broil.
  2. Set the peach halves cut side up on a baking sheet and sprinkle half of the brown sugar evenly over them.
  3. Roast the peaches in the hot oven until the sugar has dissolved and the peaches have started to soften, about 5 minutes. Adjust timing based on the ripeness of the peaches and the heat of your broiler.
  4. Remove from the oven and let the peaches cool while preparing the vinaigrette.

• For the Vinaigrette and Assembly

  1. In a small bowl, mix together olive oil, balsamic vinegar, salt, pepper, and agave syrup to create a vinaigrette.
  2. Pour the vinaigrette over the arugula and pistachio mix, gently toss until evenly coated, and mound the salad in the center of a serving platter.
  3. Cut the roasted peach halves into quarters and alternate them with the mozzarella slices in a ring around the salad.
  4. Drizzle the peaches and mozzarella with a little olive oil before serving.

Jul 30, 2024