Saturday, August 25, 2012

Roasted Peach and Arugula Salad with Gorgonzola

The original recipe calls for apricots, but apricots aren't quite in season here right now, so I used peaches. This is a great salad. The bitter radicchio, creamy gorgonzola, and sweetness of the peaches work very well together.

One year ago: Chicken in Peanut Sauce
Two years ago: Heirloom Tomato and Rice Tart

Roasted Peach and Arugula Salad with Gorgonzola (from Raising the Salad Bar)

4 peaches, halved, pits removed
olive oil
6 to 8 cups baby arugula, washed and dried
1 cup thinly sliced radicchio
1/2 cup crumbled gorgonzola cheese
Balsamic Vinaigrette
2 tbsp balsamic vinegar
5 tbsp olive oil
salt and pepper

1. Preheat oven to 350F. Brush peaches on both sides with olive oil and place flesh side up on a rimmed baking sheet lined with parchment. Roast until cooked and slightly softened, 15 - 18 minutes. Set aside to cool.
2. To make dressing, whisk together oil and vinegar and season with salt and pepper.
3. In large bowl, toss arugula and radicchio with enough dressing to coat leaves.
4. Divide salad among 4 plates and top with peach halves. Top with gorgonzola and drizzle with remaining dressing.

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