This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a simple and delicious peach and goat cheese salad. It's excellent topped with the candied walnuts we made last week. You can also make this salad with nectarines and/or berries.
Ingredients
2 cups mache leaves, loose packed (lamb's lettuce), rinsed and dried
2 cups arugula leaves, loose packed, rinsed and dried
2 fresh peaches – washed, pitted and sliced (peeling is optional)
½ cup pistachio nuts, toasted, chopped
1 medium shallot, minced
1/4 cup extra virgin olive oil
2 tablespoons Sherry vinegar
salt and pepper to taste
1 (4 ounce) package fresh goat cheese, crumbled
Directions
Place the mache and arugula into a large mixing bowl. Add the sliced
peaches and pistachios.
In a separate bowl, whisk together the shallot, olive oil, vinegar,
salt, and pepper until emulsified, and pour over the salad mixture.
Toss
well, and serve on individual plates, topped with the crumbled goat cheese.
Serves four
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