AuthorGeo FoodsCategorySaladIngredients
1 ½ tbsp balsamic vinegar
2 ½ tbsp extra-virgin olive oil
· Salt and freshly ground black pepper
5 ounces arugula
2 peaches peeled and sliced
2 tbsp pine nuts
1 tbsp thinly sliced red onion
85 g French goat camembert
Preparation
1
In a large bowl, add vinegar, olive oil, salt and pepper and whisk to combine them together. Add arugula, tossing to coat greens with dressing. Taste, and adjust seasonings as needed. Add peaches, pine nuts, and onion, tossing again to combine. Divide onto plates as needed. Slice each quarter of cheese, and place on top of each salad serving.
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1 ½ tbsp balsamic vinegar 2 ½ tbsp extra-virgin olive oil · Salt and freshly ground black pepper 5 ounces arugula 2 peaches peeled and sliced 2 tbsp pine nuts 1 tbsp thinly sliced red onion 85 g French goat camembertDirections
1In a large bowl, add vinegar, olive oil, salt and pepper and whisk to combine them together. Add arugula, tossing to coat greens with dressing. Taste, and adjust seasonings as needed. Add peaches, pine nuts, and onion, tossing again to combine. Divide onto plates as needed. Slice each quarter of cheese, and place on top of each salad serving.
Ingredients
1 ½ tbsp balsamic vinegar
2 ½ tbsp extra-virgin olive oil
· Salt and freshly ground black pepper
5 ounces arugula
2 peaches peeled and sliced
2 tbsp pine nuts
1 tbsp thinly sliced red onion
85 g French goat camembert
Directions
1
In a large bowl, add vinegar, olive oil, salt and pepper and whisk to combine them together. Add arugula, tossing to coat greens with dressing. Taste, and adjust seasonings as needed. Add peaches, pine nuts, and onion, tossing again to combine. Divide onto plates as needed. Slice each quarter of cheese, and place on top of each salad serving.