Arugula and Peach Salad with Pistachio Goat’s Cheese Balls

By Leslie Blythe  , , ,   ,

July 2, 2017

This Arugula and Peach Salad with Pistachio Goat's Cheese Balls is a delicious salad, which could almost pass as a dessert.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Directions

1Brush the peach quarters with 1 tablespoon olive oil. Cook on a smoking hot griddle pan for 2-3 minutes on each side until caramelized and well colored. Set aside.

2
Put the goat's cheese in a bowl, season and roughly mash. Use your hands to roll into bite-size balls – about 16 in total. Place on a lined baking sheet and chill in the fridge for 15 minutes.

3
Meanwhile, finely chop the pistachios with a knife or in a mini food processor. Spread them out on to a tray.

4Once the goat's cheese has chilled, remove from the fridge. Roll each ball in the pistachios until well coated.

5
To serve, whisk the remaining olive oil with the honey and balsamic. Arrange the rocket on a platter, then top with the griddled peaches and goat's cheese balls and drizzle with the dressing. Finally, sprinkle over any remaining chopped pistachios.

Ingredients

6 peaches, pitted and quartered

3 tablespoons olive oil

8 ounces soft goat's cheese

3 ounces shelled pistachios

1 tablespoon honey

1 tablespoon balsamic vinegar

6 ounces arugula

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