This Peach and Arugula was the unexpected star of our Sunday dinner:
It has two secret ingredients. The first is peaches from Frog Hollow Farm. These are no ordinary peaches. My husband surprised me by ordering a box after he read about them in the New York Times. Of course, you can use regular peaches, the riper the better. The second secret ingredient is a few drops of Saba, which according to the label, is “cooked grape must.” It is reminiscent of a syrupy balsamic vinegar, only ten times better. If you haven’t ever tried it, I strongly encourage you to do so. It’s expensive, but a little goes a long way.
PEACH AND ARUGULA SALAD
Author: Tag Sale Tastes
Ingredients
- 4 cups arugula
- 2 fresh peaches, pitted and sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Saba
- Salt and pepper, to taste
- 2 tablespoons chopped macadamia nuts (optional)
Instructions
- Divide arugula between two salad plates. Arrange peaches decoratively on top. In a small bowl, whisk together olive oil, balsamic vinegar, and Saba. Season dressing to taste with salt and pepper. Drizzle dressing over salads, sprinkle macadamia nuts over salad, and serve.