Arugula & Peach Salad with Feta & Bacon
Ingredients
Scale
- 2 to 3 peaches, pitted and cut into wedges, tossed in a little lemon juice, 1/2 of a peach reserved for the dressing
- 1 to 2 tablespoons lemon juice (for the peaches)
- 1 tablespoon finely chopped onion
- 4 teaspoons white wine vinegar
- 4 teaspoons olive oil
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- several grinds of black pepper (be generous)
- 2 to 3 cups loosely packed baby arugula
- 1 cup of spinach
- 5 radishes, thinly sliced
- 4 slices bacon, crisply cooked and crumbled (try the oven bacon)
- 1/2 cup Feta (peppered is great, here) crumbled
- 1 large chicken breast, poached and shredded (optional)
Instructions
In a blender or small food processor, combine the half peach, the onion, vinegar, oil, mustard, honey, and salt & pepper. Cover and blend or process until smooth, adding a little water if needed to thin to a dressing consistency. Taste and adjust; this should be a bit tart to balance out the sweetness of the peaches or if the peaches are very tart, make the dressing a little sweeter.
On a platter, arrange greens, and top with remaining peach slices, radishes, bacon, and Feta, along with shredded chicken if using. Drizzle with a little dressing and pass the rest on the side.
Note: this makes enough dressing to double the salad or to have enough for another salad, later. The full amount is included in the nutritional facts.