Bitter Greens Salad with Peaches + Goat Cheese
Growing up in Michigan my family was more meat and potato than healthful salad but each summer this healthy salad recipe made its much-anticipated return to our dinner table. It’s a simple salad that follows one of the essential formulas for great salads: tossing bitter greens with sweet fruit, crunchy toasted nuts and salty cheese. Melons are a good alternative to the stone fruit later in the summer or try dried apricots during the winter months.
- 5 Tablespoons of Apple Cider Vinegar with Honey & Herb
- ⅓ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- 12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed
- ¼ teaspoon kosher salt
- 6 ripe peaches
- ⅓ cup sliced or slivered almonds or pecans, toasted
- ¾ cup crumbled feta or goat cheese (about 3 ounces)
- To prepare vinaigrette: Combine oil, vinegar, and ½ teaspoon salt; whisk until well combined.
- To prepare salad: Add greens to the bowl with the vinaigrette and sprinkle with salt.
- Add peaches and pecans (or almonds); gently toss to combine.
- Top with goat cheese (or feta).
- Serve immediately.