Peruvian & World Recipes

Sweet and savory Arugula Salad

Sweet and savory Arugula Salad
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Sweet and savory Arugula Salad

Course: All Recipes, Main Dishes, Side dishesCuisine: Italian
Servings

4

servings

Indulge in a delightful blend of flavors with our Sweet and Savory Arugula Salad. Fresh baby arugula and parsley mingle with succulent sliced peaches, tender baby artichoke hearts, creamy blue cheese, and caramelized pecans, all drizzled with a tangy Dijon balsamic dressing.

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Ingredients

  • 5 oz pkg. baby arugula (4-5 cups), washed and dried

  • A handful of fresh leaves of parsley

  • 2 sliced peaches

  • 4 baby artichoke hearts cut in fourths

  • 2 ounces blue cheese

  • 2 ounces Caramelized pecans

  • Dressing

  • 1 tsp Dijon Mustard

  • 1 Tbsp Balsamic vinegar

  • 1 Tbsp freshly squeezed lemon juice

  • 1 tsp honey

  • 1/4 cup extra virgin olive oil

  • 1 tsp kosher salt

  • 1/4 tsp coarse ground black pepper

Directions

  • In large bowl, whisk together mustard, balsamic vinegar, lemon juice, honey, olive oil, salt, and pepper.
  • Add arugula and parsley leaves and toss until coated.
  • Divide dressed arugula in four bowls or plates.
  • Over the arugula arrange slices of peach, artichoke pieces, pecans, and pieces of blue cheese.
  • Serve immediately.

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