To give the salad a nice balance of flavors, I paired the peaches with spicy arugula and a light vinaigrette with a touch of tarragon and mustard. Ricotta salata cheese provides a slightly salty, slightly creamy element and, if you like, you can add a handful of pistachios for crunch.
This salad is sure to become a regular on my table throughout this glorious summer of peaches (doughnut and otherwise). Happy peach season!
Peach and Arugula Salad
8 ounces peaches (about 2 regular or 3-4 Saturn peaches)
5 ounces arugula
3 tablespoons champagne vinegar
1/2 teaspoon honey
1/2 teaspoon whole grain mustard
1 tablespoon minced shallot
4 tablespoons extra virgin olive oil
1 tablespoon coarsely chopped tarragon leaves
Salt and pepper
2 ounces ricotta salata, shaved or crumbled
1/4 cup toasted pistachios (optional)
Cut peaches in half and remove pits. Thinly slice peaches and place in a large bowl with arugula.
In a separate small bowl, whisk together vinegar, honey, mustard, and shallot. Slowly add the olive oil in a stream, whisking until emulsified. Stir in the tarragon. Season to taste with salt and pepper.
Add dressing to peaches and arugula and toss. Divide salad between plates, sprinkle with ricotta salata and pistachios, and serve.
(Images: Emily Ho)