Arugula and Peach Salad with Pistachio Goat’s Cheese Balls
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
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.