Summer is the season for peaches and my local farmers market has delicious, juicy Palisade peaches that nobody can pass up, including me. There are many common uses for peaches, like pies but I like using them in alternative ways.
Peppery arugula and tangy goat cheese are great pairings for sweet peaches.
This makes 2 large salads
1 medium sweet potato, cubed
1 tablespoon olive oil
1/4 teaspoon garlic salt
1 ripe peach
1 tablespoon butter
4 cups arugula
1 cup yellow grape tomatoes, halved
1/4 cup shelled pistachios
1/4 cup chopped celery
4 ounces goat cheese, crumbled
For the honey balsamic vinaigrette:
1/2 cup olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon lime juice
1/2 tablespoon honey
Salt and pepper, to taste
In a bowl, whisk together all vinaigrette ingredients.
Heat olive oil in a skillet over medium heat. Add sweet potato; cook, stirring occasionally, for 10 minutes or until sweet potato is softened and cooked through. Remove the sweet potato and set aside.
IF SAUTEING THE PEACHES: Cut peach into slices. Melt butter in the skillet over medium heat. Lay peach slices flat in the skillet and cook 3-4 minutes per side or until slightly charred and golden.
IF GRILLING THE PEACHES: Cut peach in half. Heat grill to high. Brush peaches with butter (you won’t need the full tablespoon) and grill cut-side down until golden brown and cooked through.
To assemble the salad, layer salad bowls with arugula, grape tomatoes, pistachios, celery, goat cheese, warm peach slices and sweet potatoes. Drizzle with dressing. Serve warm immediately or chill for later (salad can be served warm or cold).