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🍽️ Crunchy Arugula Salad with Sweet Peaches and Toasted Nuts

371 kcal · 30 min · 4 servings

Ingredients

• 200 g Arugula
• 200 g Goat Fresh Cheese
• 2 large Peaches (ripe)
• 100 g Hazelnut Kernels (peeled, coarsely chopped)
• Salt
• Pepper
• 3 tbsp Oil
• 1 tsp Sugar
• 4 tbsp Balsamic Vinegar (bianco)
• 1 pinch Chili Powder

Instructions

1. 1. Place the roughly chopped hazelnuts into a non-stick pan.
2. 2. Toast the nuts without added fat until they are fragrant.
3. 3. Thoroughly wash the arugula.
4. 4. Remove the tough stems from the arugula.
5. 5. Cut the peaches in half lengthwise.
6. 6. Remove the pits from the peach halves.
7. 7. Slice each peach half into four narrow wedges.
8. 8. Heat one tablespoon of oil in the pan.
9. 9. Sear the peach wedges briefly.
10. 10. Season the peaches with chili.
11. 11. Remove the peaches from the pan and set them aside.
12. 12. Pour the remaining cooking fat from the pan into a small bowl.
13. 13. Add the sugar to the hot fat in the bowl.
14. 14. Let the sugar caramelize slightly.
15. 15. Deglaze the pan with balsamic vinegar.
16. 16. Add the vinegar from the pan to the bowl with the caramel.
17. 17. Allow the dressing to cool.
18. 18. Stir the remaining oil into the cooled dressing.
19. 19. Season the dressing with salt and pepper.
20. 20. Divide the arugula onto the plates.
21. 21. Place the peach wedges on top of the arugula.
22. 22. Crumble the goat cheese over the salad.
23. 23. Drizzle the salad with the dressing.
24. 24. Garnish the salad with the toasted nuts.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 371
• Protein: 10 g · Fett/Fat: 30 g · Carbs: 15 g