Arugula Salad With Peaches Goat Cheese And Basil Recipes

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ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL



Arugula Salad With Peaches, Goat Cheese and Basil image

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

Provided by Lidey Heuck

Categories     brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2 cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Steps:

  • In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
  • In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
  • Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE



Arugula Salad with Goat Cheese and Pomegranate image

This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.

Provided by barbara

Time 5m

Yield 6

Number Of Ingredients 4

2 (5 ounce) packages arugula
3 ounces crumbled chevre (goat cheese)
3 tablespoons pomegranate seeds, or to taste
2 tablespoons vinaigrette dressing, or to taste

Steps:

  • Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 4.3 g, Cholesterol 11.2 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 162.4 mg, Sugar 3.6 g

ARUGULA, PEACH, AND GOAT CHEESE FLATBREAD RECIPE BY TASTY



Arugula, Peach, And Goat Cheese Flatbread Recipe by Tasty image

This colorful, flavor-packed flatbread makes a perfect lunch or light dinner. Try making it with local peaches when they're in season to really savor the flavors of summer.

Provided by Rachel Gaewski

Categories     Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

¾ cup warm water, plus 2 tablespoons
1 ½ teaspoons instant yeast
1 cup all purpose flour, plus more for dusting
1 cup whole wheat flour
1 ½ teaspoons kosher salt
1 teaspoon olive oil, plus more for brushing
2 ½ tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
¾ teaspoon kosher salt, divided
½ teaspoon black pepper
1 teaspoon balsamic vinegar
6 cups fresh arugula
2 medium peaches, thinly sliced
4 oz goat cheese, crumbled
2 tablespoons balsamic glaze

Steps:

  • Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  • Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  • Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  • Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
  • Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
  • Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
  • Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
  • Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 74 grams, Fat 17 grams, Fiber 8 grams, Protein 16 grams, Sugar 16 grams

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