Summer is wrapping up, and the crates of peaches are disappearing off the shelves, even in Georgia. My MIL and I took a trip out to a local peach orchard to grab two last crates before autumn officially snuffs out this glorious summer fruit.
The salad recipe is an adjustment to the William-Sonoma recipe I found when searching for an arugula and peach salad idea.
Ingredients:
1/3 c. balsamic vinegar
2 Big Peaches (Peeled and thickly sliced)
3 Tbsp. Dark Brown Sugar
1 Tbsp butter or olive oil
2c. arugula salad
3 Tbsp. Goat Cheese
2 Tbsp. Pine nuts
!/2 an Avocado
Ingredients:
1/3 c. balsamic vinegar
2 Big Peaches (Peeled and thickly sliced)
3 Tbsp. Dark Brown Sugar
1 Tbsp butter or olive oil
2c. arugula salad
3 Tbsp. Goat Cheese
2 Tbsp. Pine nuts
!/2 an Avocado
Step 1:
Bring Balsamic Vinegar to a boil for one minute to thicken
Step 2.
Melt butter in skillet on medium heat
Step 3.
Put dark brown sugar in skillet along with peaches and pine nuts. Brown peaches
Step 4.
Brush peaches with thickened balsamic vinegar
Bring Balsamic Vinegar to a boil for one minute to thicken
Step 2.
Melt butter in skillet on medium heat
Step 3.
Put dark brown sugar in skillet along with peaches and pine nuts. Brown peaches
Step 4.
Brush peaches with thickened balsamic vinegar
Step 5:
Build a salad. Spray arugula with olive oil
Step 6:
Add goat cheese and avocado
Step: 7
Add peaches and nuts
Enjoy!
Build a salad. Spray arugula with olive oil
Step 6:
Add goat cheese and avocado
Step: 7
Add peaches and nuts
Enjoy!