Peach + Blueberry Salad with Champagne Vinaigrette

Peach and blueberry salad topped with almonds and feta next to a carafe of dressing and scattered fruit.

Peach + Blueberry Salad with Champagne Vinaigrette

Elevate your summer dining with a refreshing Peach and Blueberry Salad with Champagne Vinaigrette. A symphony of juicy peaches, plump blueberries, and tangy feta cheese awaits. Perfectly balanced flavors for a burst of sunshine on your plate!

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Salad

American

399 kcal

Ingredients

5 ounce baby arugula
2 yellow peaches, (or nectarines) pitted + sliced
1 cup blueberries
4 ounce feta cheese, cubed small
4 tablespoon sliced almonds, lightly toasted
1 tablespoon honey
1½ teaspoon Dijon mustard
¼ teaspoon ground cinnamon
2 tablespoon champagne vinegar, (or white wine or rice vinegar)
6 tablespoon extra virgin olive oil
kosher salt + fresh cracked black pepper

Instructions

Arrange arugula, peach slices and blueberries in a serving dish. Toss in almonds and feta.
To make the vinaigrette, start by mixing Dijon, honey and cinnamon together in a bowl. Whisk in the champagne vinegar. Continue whisking as you drizzle in the olive oil. Season with kosher salt + black pepper to taste. Serve the salad dressing on the side or pour it over the salad.

Notes

Halve peaches across their equator. NOT from stem to bottom. Then give them a little twist.
Add sliced almonds to a dry, cold skillet then place it over medium heat. Don’t walk away! Give them a little shake now and again until they are fragrant and get a little color. Immediately remove them to a dish to cool.
Variations:
- Grill peaches to concentrate their sweetness and add a smoky note.
- Add rotisserie or grilled chicken to make a heartier meal.
Make ahead:
- Assemble salad without dressing, cover and refrigerate.
- Store dressing at room temperature in an airtight container.
- Combine just before serving.

Nutrition

no cook, summer, vegetarian

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