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    © 2015 by Emily Cohen and mylifemymenu.com

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    peach and cherry summer salad

     

    Yield: 16-18 appetizer sized portions

    Rating: The epitome of a summer salad but very easy.

     

    Salad Ingredients:

    1 cup of pitted cherries

    3 peaches or nectarines, sliced thin

    4 radishes, sliced thin

    ½ head of radicchio, sliced small

    1 box baby arugula

     

    Dressing Ingredients:

    1 tablespoon Dijon mustard

    ½ teaspoon kosher salt

    ¼ teaspoon black pepper

    1 clove garlic, chopped (or 2 frozen garlic cubes)

    ¼ cup balsamic vinegar

    1 tablespoon honey

    ¼ cup extra virgin olive oil

     

    Directions:

    To make your dressing whisk together in a small bowl the Dijon, salt, black pepper, garlic, vinegar and honey.  Slowly whisk in the oil – drop by drop – until it is all fully incorporated.

     

    To assemble your salad - take a large platter and layer your arugula, then your radicchio, radishes, peaches and finally your cherries.  Dress your salad right before serving.

     

    Plan Ahead:

    The dressing can be made ahead and stored in the fridge for up to 10 days.  The salad should be cut the day of serving and dressed right before eating.