Arugula Salad with Grilled Peaches, Candied Walnuts and Feta
This salad is summer on a plate. Grilling the peaches imparts a sweet depth to this staple seasonal fruit. Peaches pair beautifully with peppery arugula, creamy feta and maple spiced walnuts. The maple lemon dressing is one of my favorites – simple, sweet and acidic. It allows the flavors of whatever it touches to shine brightly.
Ingredients
- 1 cup walnuts
- 2 tablespoons maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cinnamon
- 2 firm ripe peaches sliced into ½-inch sections
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ teaspoons chopped fresh basil
- 5 ounces arugula
- 1 fennel bulb core removed and sliced thin
- 1 chioggia beet peeled and sliced thin
- 1 cup crumbled feta cheese
- a handful of “sexy herbs” I used whole mint, parsley and dill leaves, but you can use whatever fresh herbs you have on hand
Instructions
For the walnuts
- Preheat a dry skillet over medium heat and add your walnuts. Toast, stirring occasionally, for 3 minutes. Add the maple syrup, salt, pepper and cinnamon and cook, stirring frequently, until syrup is caramelized, about 2 minutes more. Remove from heat and spread out on parchment. Let cool.
For the peaches
- Preheat the grill to high (450°F – 550°F). Place peach slices, cut side down, on lightly oiled grates and cook uncovered about 2 minutes per side, until charred. Set aside to cool.
For the dressing
- Mix lemon juice, maple syrup, salt and black pepper in a small bowl. Slowly add oil and whisk until emulsified. Add basil. Set aside.
For the salad
- Spread arugula out onto a plate. Add fennel, beet, feta, walnuts and peaches. Drizzle with dressing and give a little toss. Sprinkle on some sexy herbs to finish and serve immediately.
