Best Arugula And Peach Salad With Creamy Chive Vinaigrette Recipes

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ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

  • Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
  • Toss arugula with vinaigrette, to taste.

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE



Arugula and Peach Salad with Creamy Chive Vinaigrette image

Provided by Molly Stevens

Categories     Fruit     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Summer     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Steps:

  • Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

PEACH ARUGULA SALAD



Peach Arugula Salad image

Peach arugula salad with balsamic vinaigrette is an easy delicious summer salad made with a handful of simple ingredients that packs on lots of flavor.

Provided by Sam Hu | Ahead of Thyme

Categories     Salad

Time 10m

Number Of Ingredients 9

6 cups baby arugula
2 ripe peaches, sliced
1/2 cup feta cheese, crumbled
1/4 cup pecans
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large mixing bowl or serving dish, combine arugula, peaches, feta, and pecans.
  • Make the balsamic vinaigrette by stirring to combine olive oil, balsamic vinegar, honey, salt, and pepper, in a small bowl.
  • Pour the dressing on top of the salad and toss to combine. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 267 calories, Sugar 10.8 g, Sodium 327.3 mg, Fat 23.3 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 13.1 g, Fiber 2.3 g, Protein 4.8 g, Cholesterol 16.7 mg

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.

PEACH AND ARUGULA SALAD



Peach and Arugula Salad image

Categories     Salad     Pork     Appetizer     Quick & Easy     Ricotta     Peach     Bacon     Arugula     Summer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon salt (preferably sea salt)
3 tablespoons extra-virgin olive oil
4 firm-ripe peaches (1 1/2 lb total)
24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb)
2 tablespoons olive oil
6 oz baby arugula (6 cups)
2 1/2 oz finely crumbled ricotta salata (1/2 cup)
Coarsely ground black pepper to taste

Steps:

  • Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
  • Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
  • Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.

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Arugula and peach salad with creamy chive vinaigrette is a refreshing and flavorful dish that combines the bitter and peppery taste of arugula with the sweetness of fresh ripe peaches. The creamy chive vinaigrette is the perfect complement to this salad, adding a tangy and savory flavor that ties everything together.

Ingredients

The ingredients required for this salad recipe are:
For the salad:
  • 4 cups arugula
  • 2 ripe peaches, peeled and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 1/2 red onion, thinly sliced
  • Salt and pepper, to taste
For the creamy chive vinaigrette:
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste

Preparation

To prepare the arugula and peach salad with creamy chive vinaigrette:
For the salad:
  1. Start by washing and drying the arugula leaves.
  2. Next, slice the peaches and thinly slice the red onion.
  3. In a large bowl, combine the arugula, sliced peaches, crumbled feta cheese, toasted pine nuts, and thinly sliced red onion.
  4. Season with salt and pepper, to taste.
For the creamy chive vinaigrette:
  1. In a small bowl, whisk together the apple cider vinegar, olive oil, plain Greek yogurt, chopped fresh chives, Dijon mustard, and honey.
  2. Season with salt and pepper, to taste.
  3. Once the vinaigrette is ready, pour it over the salad and toss everything together until well coated.

Serving

Arugula and peach salad with creamy chive vinaigrette is best served immediately after preparation, while still fresh and crisp. You can serve this salad as a side dish or as a light and healthy lunch. Serve it with some crusty bread or garlic bread to round out the meal.

Variations

If you want to switch things up a bit, you can make some variations to this salad recipe. Here are some ideas:
Use a different type of cheese:
Instead of feta cheese, you can try using crumbled goat cheese, blue cheese, or even grated Parmesan cheese.
Add some protein:
To make this salad a more substantial meal, you can add some protein such as grilled chicken, steak, shrimp, or tofu.
Swap the fruit:
While peaches are delicious in this salad, you can also use other fruits such as strawberries, blueberries, or mango.
Switch up the greens:
If you're not a fan of arugula, you can try using mixed greens, spinach, or kale instead.

Conclusion

Arugula and peach salad with creamy chive vinaigrette is a simple yet satisfying dish that is perfect for summer. The combination of bitter arugula, juicy peaches, tangy feta cheese, and toasty pine nuts makes for a perfectly balanced meal. The creamy chive vinaigrette brings everything together and adds a burst of flavor. With some simple variations, you can make this salad your own and enjoy it all summer long.

Valuable Tips When Making Arugula and Peach Salad with Creamy Chive Vinaigrette Recipes

Arugula and peach salad with creamy chive vinaigrette is a refreshing summer salad that is both delicious and easy to make. The peppery arugula, juicy peaches, and tangy vinaigrette make for an incredible combination of flavors. Here are some tips that can help you make the perfect arugula and peach salad.

Tip 1: Pick the Perfect Arugula

The quality of your arugula can make a big difference in the taste of your salad. When selecting your arugula, look for bright green leaves that are crisp and sturdy. Avoid any bunches of arugula that are yellow, wilted, or have slimy spots. To ensure the freshness of the arugula, make sure to buy it as close to the date you plan to make the salad as possible.
Tip 1.1: Baby or Mature Arugula?
There are two types of arugula: baby and mature. Baby arugula has a milder flavor and is more tender, while mature arugula has a stronger, spicier flavor and is more fibrous. For this salad, it is recommended to use baby arugula because it has a more delicate flavor that complements the sweetness of the peaches.

Tip 2: Choosing the Perfect Peaches

When you're making a salad that features a particular fruit, like this peach salad, choosing the right fruit is essential. The ideal peach should be firm but not hard, with a dense, sweet smell. Avoid any peaches that are bruised or have blemishes. If possible, choose peaches that are in season and locally grown for the freshest flavor.
Tip 2.1: Peeling the Peaches
Some people prefer to peel the peaches before adding them to their salad, while others leave the skin on for added texture and flavor. If you decide to peel your peaches, the easiest way is to blanch them in boiling water for about 30 seconds and then immediately immerse them in ice-cold water. The skin will then easily peel off.

Tip 3: Making the Creamy Chive Vinaigrette

The creamy chive vinaigrette is what ties this salad together, and it's surprisingly easy to make. Here are some tips to ensure that your vinaigrette turns out perfectly.
Tip 3.1: Use a High-Speed Blender
To make sure your vinaigrette has a smooth and creamy consistency, it is recommended to use a high-speed blender or food processor. This will help emulsify the ingredients and create a silky texture that coats the arugula and peaches perfectly.
Tip 3.2: Add the Oil Gradually
When making any kind of vinaigrette, it is essential to add the oil gradually while blending. This will help the dressing emulsify properly and prevent it from separating. Start by blending all the other ingredients together and then gradually pour in the oil while the blender is running.

Tip 4: Serving the Salad

Now that you've made your arugula and peach salad with creamy chive vinaigrette, it's time to serve it up. Here are some tips on how to present your salad in a way that is both beautiful and delicious.
Tip 4.1: Use a Large Serving Bowl
The arugula and peach salad is a large, family-style salad that is meant to be shared. Use a large, shallow serving bowl that will allow the ingredients to spread out and mingle.
Tip 4.2: Add the Vinaigrette Last
To prevent the arugula from wilting, it is best to add the vinaigrette right before serving. This will help preserve the crispness of the arugula and allow your guests to appreciate the medley of flavors in each bite.

Conclusion

By following these tips, you can make a delicious arugula and peach salad with creamy chive vinaigrette that is sure to be a hit at any summer gathering. Remember to choose the freshest ingredients, use a high-speed blender, and add the vinaigrette at the last minute to preserve the freshness of the salad. Enjoy!

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