Peach, Arugula and Blue Cheese Salad

Hi Foodies! Are you guys getting your fall on? I love the colorful leaves on the trees, pumpkin and cinnamon anything, and the idea that cooler air is on the way so I can pull out my boots!  It's all fabulous! I spent some time this weekend pulling out my fall decorations and hanging my wreath on the door. I'm ready. I'm even going to make some pumpkin muffins this afternoon. Can you believe how pumpkin anything has become so popular?! Nothing represents fall though like the beautiful pumpkin. 

I'm making the most of the end summer by savoring the last of the peaches. One of my favorite fruits, peaches are in season from May to late September with peak months being July and August. To pick the best peaches, look at the stem area as it should be wide and open rather than narrow and closed off. The lightest color of the peach should be a warm hue (cream, yellow, orange, etc.), no green. Many of us squeeze the peach to see if it's ripe. No squeezing please! It might seem like a good idea but we are bruising the peach. It is okay to buy a bruised peach though as you'll know they're ripe and sweet. 

I actually saw this recipe at the grocery store. They had recipe cards sitting by the peaches. It sounded so good that I went and bought all the ingredients and made it that same day. I'm sure that's what they hoped would happen! I fell for it and I'm glad I did as it was DELISH! I tweaked the recipe a bit and you can do the same. Make it your own by adding chicken, different nuts (pistachios would be good), even apples or pears as we move into fall. I used these almonds in my recipe.

Peach, Arugula and Blue Cheese Salad

Salad:

2 large ripe, medium firm peaches, cut in wedges

1 package of baby arugula, washed and dried

1/4 cup nuts like sliced almonds or chopped pistachios

4 oz Blue Cheese crumbles, I recommend Point Reyes Blue Cheese if you can find it

Salt and pepper to taste

Dressing:

1/2 cup olive oil

1/8 cup champaign vinegar

Juice of one lemon

1 heaping teaspoon dijon mustard

1 heaping teaspoon honey

Salt and pepper

Make your dressing first. I use a Mason Jar.

Add all of your dressing ingredients to the jar. Shake to mix. Taste and adjust for your taste buds. I don't normally do the usual 1 part vinegar to 3 parts oil. I like my dressing a bit zing-e-er (a made up word). 

In a large bowl, add the salad ingredients and drizzle dressing on top. Toss to coat. You won't need all of the dressing so you can save some for another meal. Serve immediately. Hope you enjoy!

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Blood Orange Salad with Fennel and Goat Cheese

It's blood orange season and spring is around the corner. I call it the "sassy" fruit because it it has an attitude with its dark red flashy flesh. You can basically use blood oranges any way you would use other citrus. Unfortunately, I think many shy away from it because of its dark color. Sometimes these oranges are hard to find as they blend in with all the other fruit on display at the grocery store. You may have to seek them out but it's worth it.

I think of this salad as an on the edge of spring salad. The citrus takes it from an ordinary salad to a bright, wake up your taste buds salad. When I'm making a salad, I try to incorporate all kinds of textures and flavors to make it interesting to your tongue. I know most of us usually fall back on the lettuce, tomato and cucumber salad with bottled dressing. I hope every now and then, you'll give something different a try. Be creative. Add some herbs and different veggies. Make your own dressing. I know you'll love it and if you're like me, you'll never go back to bottled dressing!

Blood Orange Salad with Fennel and Goat Cheese

Salad Dressing:

1/4 cup of blood orange juice

1/2 cup olive oil

2 teaspoons dijon mustard

1 tablespoon champagne vinegar

1 teaspoon honey

Salt and pepper

Add all ingredients to a jar and shake to mix well. Taste for seasoning.

Salad:

1 head of curly romaine, washed, dried and cut or torn into bite size pieces

1 fennel bulb, cleaned and sliced thin

1/2 red onion, sliced thin

5 oz goat cheese, crumbled

1/4 cup fresh, chopped mint

1/4 cup fresh, chopped basil

1/4 cup sliced toasted almonds

Add all of the salad ingredients except the almonds and goat cheese to a large bowl and toss to mix. Add the dressing a tablespoon at a time until dressed. Sprinkle the goat cheese and almonds on top and serve immediately.

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