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.