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1 bunch arugula, about 4 cups
4 cups baby spinach
1/4 cup balsamic vinegar
2 peaches, or nectarines
3 tbsp olive oil
1 small garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 to 3/4 cup creamy chevre, about a 140-g roll
Wash arugula and spinach, then spin dry. Place in a bowl and toss together. In a very small saucepan or frying pan set over medium-high heat, bring vinegar to a boil. Boil, uncovered, until slightly thickened, from 1 to 3 minutes. Meanwhile, slice peaches into wedges, discard pits and peel, if you like. Place peaches in a medium-size bowl. Drizzle reduced vinegar over peaches and toss gently to coat.
In a small bowl, whisk oil with garlic, salt and pepper. If there is any excess vinegar from peaches, drain off and whisk into oil mixture. Drizzle dressing over arugula and spinach and toss to evenly coat. Arrange a nest of greens on each plate. Divide glazed peaches among salads. Crumble 2 tablespoons (30 mL) chèvre evenly over top of each salad. Sprinkle with more chèvre and pepper, if you like.
Calories 154, Protein 5.9g, Carbohydrates 8.3g, Fat 11.5g, Fibre 1.8g, Sodium 210mg.
The peppery edge of arugula cuts the richness of creamy goat cheese and complements the sweetness of sun-ripened peaches to create an easy-to-prepare sumptuous salad.