 We actually made & shot this salad on a whim at Annie’s house a couple summers. We were grilling on a casual Friday night, and it was too gorgeous not to! Ripe peaches, plump cherries, creamy brie, avocado, and toasted walnuts. Whats.not.to.love?!
INGREDIENTS: 2 cups spring mix 2 cups arugula 2 ripe peaches, sliced 4 oz triple cream brie (we love Formager d’Affinois, or Saint Andre) 1 ripe avocado, sliced 1⁄2 cup cherries, pitted and sliced 1⁄4 cup chopped walnuts, toasted 6-8 mint leaves, roughly chopped White Balsamic Dressing, see below INSTRUCTIONS: Combine spring mix and arugula and spread onto a large platter. Top with peaches, brie, avocado, cherries, walnuts, and mint. Serve with White Balsamic Dressing. White Balsamic Dressing: 1 tsp Dijon mustard 2 tsp honey 1⁄2 cup good quality white balsamic vinegar 1⁄2 - 3⁄4 cup good quality extra virgin olive oil Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated. Season with salt and pepper, to taste. Comments are closed.
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