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?!
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
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.