peach and cherry summer salad
Yield: 16-18 appetizer sized portions
Rating: The epitome of a summer salad but very easy.
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
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
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.
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.