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Peach Goat Cheese Salad

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Ingredients Method

Ingredients
  

  • Salad Base
  • 3 cups mixed greens baby spinach, arugula, or spring mix
  • ½ ripe peach thinly sliced and lightly toasted for 2 minutes
  • 2 oz goat cheese crumbled
  • ¼ cup walnuts toasted for 2 minutes in a dry pan
  • ¼ small red onion thinly sliced
  • Optional: sliced cucumber or avocado for freshness
  • Dijon Mustard Vinaigrette Makes about ¼ cup
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar or white balsamic vinegar
  • 1 tsp fresh lemon juice
  • 1 tbsp finely minced red onion
  • Pinch of sea salt and black pepper

Method
 

  1. n a small skillet over medium heat, toast peach slices and walnuts (no oil) for about 2 minutes, turning occasionally until the peaches are warm and lightly golden and the walnuts are fragrant.
  2. Set aside to cool slightly.
  3. In a small bowl or jar, whisk together Dijon mustard, vinegar, lemon juice, minced red onion, salt, and pepper.
  4. Slowly drizzle in olive oil while whisking until the dressing becomes smooth and emulsified.
  5. Taste and adjust — add more mustard for bite or vinegar for brightness.
  6. Arrange mixed greens in a bowl or on a plate. Add toasted peaches, walnuts, and red onion.
  7. Crumble goat cheese over the top and drizzle with vinaigrette (about 2 tablespoons).
  8. Toss gently and serve immediately.