Recipe for: Arugula and Grilled Peach Salad with Goat Cheese and Honey-Mustard Dressing - photo 1
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Recipe for: Arugula and Grilled Peach Salad with Goat Cheese and Honey-Mustard Dressing

Valentine's Day Salads Grilling 35 min Medium 0 views ~56.66 PLN * - (0)
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Description

A summer salad combining spicy arugula, sweet and sour grilled peaches, and creamy goat cheese, served with a thick honey-mustard dressing. The dish has a contrasting texture: crunchy arugula, juicy fruits, and creamy cheese, with optional toasted nuts for added texture. Inspired by Mediterranean cuisine in a summer grilling atmosphere; the honey-mustard dressing adds a touch of sweetness and gentle spiciness. Great as a light dinner, a romantic dish for Valentine's Day, or a side for grilled meat. Aesthetically presented: peach halves with distinct grill marks and drizzles of amber sauce.

Ingredients Used

Ingredients (12)

Servings:
4
  • Arugula 120 g
  • Peach 600 g
  • Ser kozi 150 g
  • Honey 30 ml
  • Mustard 20 g
  • Rapeseed oil 45 g
  • Balsamic vinegar 30 ml
  • Lemon juice 20 ml
  • 🌿 Spices
  • Salt 1 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 60 g
  • Country bread 120 g
💰 Estimated dish cost: ~56.66 PLN (14.16 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the arugula under cold water in a colander, shake it, and then dry it thoroughly using a salad spinner or a clean cloth. Place the arugula in a large bowl. Check the leaves and remove any tough or yellow parts.

Ingredients: Arugula
Use a salad spinner if you have one; if not, spread the arugula on a clean towel and gently pat dry. It's important that the leaves are dry — wet leaves will dilute the dressing.
2

Cut each peach in half and remove the pit. If the skin is very fibrous, you can gently peel the peaches with a knife, but this is not necessary. Prepare a bowl with lemon juice and transfer the halves for a moment to prevent browning (squeeze a few ml of lemon juice).

Ingredients: Peach, Lemon juice
For juicing, use a manual citrus juicer. Sprinkling prevents browning and enhances the flavor of the fruit.

Grilling peaches

3

Preheat a grill pan or electric grill over medium-high heat (it should be very hot to leave grill marks). Brush the outer side of the peach halves with a thin layer of canola oil. Place the halves skin-side down and grill for 2–3 minutes, until clear grill marks appear and the fruit is slightly softened. Flip to the other side and grill for 1–2 minutes.

Ingredients: Peach, Rapeseed oil
Use a grill pan with a good coating or an outdoor grill. A silicone brush makes it easier to evenly coat with oil. The peach is ready when the juice starts to lightly flow and the flesh is soft to the touch.
4

After removing the peaches from the grill, transfer them to a plate and immediately drizzle with a tablespoon of balsamic vinegar and lightly sprinkle with salt (a pinch). Let them sit for 2 minutes to allow the vinegar to soak in and caramelize with the fruit juice.

Ingredients: Balsamic vinegar, Salt, Peach
Use a small teaspoon to drizzle with vinegar. Don't overdo it with the vinegar — it should be a hint, not a dominant flavor.

Honey-Mustard Sauce

5

In a separate bowl, combine honey (30 g) with mustard (20 g). Add lemon juice (20 ml) and 30 ml of rapeseed oil, then whisk vigorously with a fork or whisk until a smooth emulsion forms. Taste and season with a pinch of salt and a bit of freshly ground pepper.

Ingredients: Honey, Mustard, Lemon juice, Rapeseed oil, Salt, Black pepper
Use a small bowl and a whisk for the sauce. If the sauce separates, add another teaspoon of oil and mix quickly. The sauce should be thick, slightly runny, and shiny.

Toasting nuts and croutons (optional)

6

If you are using nuts, heat a dry pan and toast the walnuts for 2–3 minutes, stirring until they are fragrant and slightly golden. If you are making croutons, cut the bread into pieces, drizzle with a little oil, and sauté in the pan for 2–3 minutes on each side until crispy.

Ingredients: country bread, Rapeseed oil
Be careful, the nuts can burn quickly — stir constantly. For toasts, a non-stick pan or an oven preheated to 200°C for 6–8 minutes is best.

Assembly and serving

7

In the bowls with arugula, pour in 2/3 of the prepared dressing and gently mix with a wooden spoon or tongs, so that the leaves are only lightly coated. Arrange the arugula on a large flat plate or on four plates. On the arugula, place the halves of grilled peaches skin side down, scatter pieces of goat cheese, sprinkle with toasted nuts, and optionally add croutons.

Ingredients: Arugula, Peach, Ser kozi, country bread, Honey
Use large tongs or two spoons for mixing — too vigorous stirring can tear the leaves. Crumble the goat cheese with your fingers just before serving.
8

Drizzle the salad with the remaining portion of the dressing on the plates, gently sprinkle with freshly ground pepper and possibly another very small pinch of salt (if the cheese is not very salty). Serve immediately to keep the arugula crisp and the peaches warm.

Ingredients: Honey, Mustard, Black pepper, Salt, Ser kozi
Add the sauce gradually — it's better to add too little and then salt it than to pour too much. The goat cheese will slightly melt when in contact with the hot peaches, creating delicious contrasts.

Fun Fact

💡

The combination of fruits and cheese is a culinary tradition that dates back to ancient times; in European versions, fresh fruits with aged cheeses were already popular in Roman cuisine. Grilling fruits gives them a richer, caramelized flavor.

Best for

Walentynki Romantyczna kolacja Letnie przyjęcie

Tips

🍽️ Serving

Serve the salad on a large, light plate to beautifully arrange the ingredients. A lightly chilled white wine (e.g., sauvignon blanc) or sparkling Prosecco pairs well with the salad. If the goat cheese is very strong, reduce the amount or use a mild caprino cheese.

🥡 Storage

It is best to consume the salad immediately. Any leftover dressing can be stored in an airtight jar in the fridge for up to 3 days. Store arugula and peaches separately in the fridge; do not keep salads with dressing for longer than 4 hours, as the leaves will wilt.

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