Peach and Blueberry Salad with Agrodolce Dressing

Just as the blueberry season is in full swing, ripe peaches enter the farmer’s market scene. They are often paired together in all sorts of recipes. Since it is mid-summer, a salad is a perfect cold dish.

ONWARD:

The sweet fruits in this recipe are enhanced by an Agrodolce dressing. Agrodolce is a sauce in Italian cuisine. “Agro” means sour and “dolce” means sweet, hence a sweet and sour salad dressing. This dressing is best made a day ahead to allow the flavors to mingle and marry. Arugula greens give a spicy touch and the hazelnuts a crunchy, nutty accent. If desired a few fresh goat cheese crumbles can be added for a creamy dimension. This salad is a refreshing flavor burst in the heat of the summer. Enjoy chilled!

Agrodolce Dressing

4 servings

INGREDIENTS:

2 tablespoons honey

2 tablespoons balsamic vinegar

½ cup red wine

½ teaspoon black peppercorns

1 ½ teaspoon garlic, minced

½ teaspoon fresh rosemary, minced

¼ teaspoon sea salt

1 teaspoon fresh lime juice

3 tablespoons extra virgin olive oil

DIRECTIONS:

1.     In a non-reactive sauce pan heat the honey, vinegar, wine, peppercorns, garlic, rosemary and salt over medium high heat. Simmer for five minutes.

2.     Remove from heat and chill for at least two hours, preferably overnight.

3.     Just before using, strain the mixture into a small jar. Add the lime juice and olive oil. Shake to mix well before dressing the salad.

Peach and Blueberry Salad

4 servings

INGREDIENTS:

4 cups arugula

2 large ripe peaches, peeled, sliced

1 cup fresh blueberries

½ cup toasted peeled hazelnuts*

½ cup fresh goat cheese, crumbled, if desired

sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.     Toss the arugula with half the dressing and place on chilled salad plates or a platter. Season with salt to taste.

2.     Top with peaches, blueberries, hazelnuts and goat cheese (if using). Drizzle with the remaining dressing. Grind black peppercorns over the top. Serve immediately.

*For an easy method to peel and toast the hazelnuts see page 108 in Sharing the Table cookbook.