Sunday, September 25, 2016

Peach, Arugula and Blue Cheese Salad

Hi Foodies! Are you guys getting your fall on? I love the colorful leaves on the trees, pumpkin and cinnamon anything, and the idea that cooler air is on the way so I can pull out my boots!  It's all fabulous! I spent some time this weekend pulling out my fall decorations and hanging my wreath on the door. I'm ready. I'm even going to make some pumpkin muffins this afternoon. Can you believe how pumpkin anything has become so popular?! Nothing represents fall though like the beautiful pumpkin. 

I'm making the most of the end summer by savoring the last of the peaches. One of my favorite fruits, peaches are in season from May to late September with peak months being July and August. To pick the best peaches, look at the stem area as it should be wide and open rather than narrow and closed off. The lightest color of the peach should be a warm hue (cream, yellow, orange, etc.), no green. Many of us squeeze the peach to see if it's ripe. No squeezing please! It might seem like a good idea but we are bruising the peach. It is okay to buy a bruised peach though as you'll know they're ripe and sweet. 

I actually saw this recipe at the grocery store. They had recipe cards sitting by the peaches. It sounded so good that I went and bought all the ingredients and made it that same day. I'm sure that's what they hoped would happen! I fell for it and I'm glad I did as it was DELISH! I tweaked the recipe a bit and you can do the same. Make it your own by adding chicken, different nuts (pistachios would be good), even apples or pears as we move into fall. I used these almonds in my recipe.

Peach, Arugula and Blue Cheese Salad

2 large ripe, medium firm peaches, cut in wedges
1 package of baby arugula, washed and dried
1/4 cup nuts like sliced almonds or chopped pistachios
4 oz Blue Cheese crumbles, I recommend Point Reyes Blue Cheese if you can find it
Salt and pepper to taste

1/2 cup olive oil
1/8 cup champaign vinegar
Juice of one lemon
1 heaping teaspoon dijon mustard
1 heaping teaspoon honey
Salt and pepper

Make your dressing first. I use a Mason Jar.

Add all of your dressing ingredients to the jar. Shake to mix. Taste and adjust for your taste buds. I don't normally do the usual 1 part vinegar to 3 parts oil. I like my dressing a bit zing-e-er (a made up word). 

In a large bowl, add the salad ingredients and drizzle dressing on top. Toss to coat. You won't need all of the dressing so you can save some for another meal. Serve immediately. Hope you enjoy!