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Customer Recipes

Arugula Salad with Nectarines and Peaches

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Serves 4

his simple salad showcases summer's best nectarines and peaches. Pick fragrant, firm but ripe fruit that can easily be cut. The Humboldt Fog goat cheese I use here adds a special dimension to the salad, so try not to substitute it with anything else.

  • 2 tablespoons Colavita original balsamic glace
  • 2 teaspoons Monari Federzoni balsamic vinegar
  • 1 teaspoon Busy Bee clover honey
  • 1 tablespoon Napa Valley organic olive oil
  • 1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 1/8 teaspoon pepper
  • 6 ounces organic arugula
  • 2 organic nectarines, sliced into 1/2-inch thick wedges
  • 1 organic peach, sliced into 1/2-inch thick wedges
  • 1/3 cup Gelson's Finest pecans, lightly toasted and cooled
  • 4 tablespoons Cypress Grove Humboldt Fog chevre cheese (about 2 ounces)
  1. In a small bowl or cup, combine the vinegars, honey, olive oil, salt and pepper. Whisk together and set aside.

  2. Combine the arugula, nectarines, peaches and pecans in a salad bowl. Toss with dressing and divide salad among four plates. Top each salad with one tablespoon of cheese.

Each 2-cup serving contains:
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C
14 g    
3 g    
0 g    
10 mg 
160 g    
20 g    
3 g    
16 g    
6 g    
32% DV
21% DV
10% DV
6% DV