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Balsamic-glazed peaches, arugula and chè




Source of Recipe


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List of Ingredients




1 bunch arugula, about 4 cups (1 L)
4 cups ( 1 L) baby spinach
1/4 cup ( 50 mL) balsamic vinegar
2 peaches or nectarines
3 tbsp ( 45 mL) olive oil
1 small garlic clove, minced
1/4 tsp ( 1 mL) each of salt and freshly ground black pepper
1/2 to 3/4 cup (125 to 175 mL) creamy chèvre (goat cheese), about a 4.5-oz (140-g) roll


Recipe



1. 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.

2. 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.