Delicious fresh peach salad, with fresh cherries, pecan and goat cheese. A great late summer salad!
Is it hot where you are? It’s another scorcher here, with the “feels like” temperature exceeding 40° C. for the third straight day. I lose all desire to cook supper in this heat!
My favourite way to beat the heat and avoid cooking is a big summer supper salad for dinner and this is one of my favourites. It’s like a party of flavours in your mouth – fruity fresh peaches and cherries, smooth and creamy goat cheese, peppery arugula, sweet pecans and the tangy balsamic vinegar. Um yummmm!
This recipe is also almost no cook. The pecans will need about 8 minutes in the oven but if you’re organized, you can make a batch ahead and have them ready for your summer salads.
Need some meat? This salad would be great with cold, leftover grilled chicken or quick-seared scallops on top.
Fresh Peach, Cherry, Arugula and Goat Cheese Salad
- 2 tsp butter
- 2 Tbsp brown sugar packed
- 2 tsp corn syrup
- Pinch salt
- 1 cup pecan halves
For the Salad:
- 2 cups baby arugula
- 2 cups baby spinach
- 2 cups mixed greens
- 1/4 cup balsamic vinegar
- 3 tbsp. vegetable oil or canola
- 1/4 tsp. each of salt and freshly ground black pepper
- 2 peaches ripe, or nectarines
- 12 cherries ripe, or you could substitute dried cranberries
- 1/2 cup goat cheese about a 140g roll
- Make the candied pecans: Combine brown sugar, butter, corn syrup and salt in a large skillet. Stir over medium heat until butter is melted. Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly. Spread pecans in single layer on parchment paper and cool completely.
- Candied nuts keep in an airtight container at room temperature 1 week.
- Wash arugula, spinach and mixed greens, then spin dry. Place in a bowl and toss together. Set aside.
- In a small bowl, whisk balsamic vinegar with oil and salt and pepper.
- Drizzle dressing over greens and toss to evenly coat. Arrange a nest of greens on each plate. Divide peaches and cherries among salads. Crumble 2 tablespoons goat cheese evenly over top of each salad. Sprinkle with candied pecans. Serve immediately.