Arugula Salad with Peaches & Mint (Plus Tips for Constructing Delicious Salads)
Serves: 2-4 Servings
  • 2 ripe but firm peaches, each cut into six wedges
  • 1 bunch (about 5 oz) arugula
  • 1 small bunch (about 8) radishes, thinly sliced
  • ¼ cup loosely packed mint
  • 2 oz goat cheese (optional), crumbled
  • ¼ cup lightly toasted, unsalted pistachios
  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ⅛ teaspoon ground cinnamon, or more to taste
  • Pinch of cayenne pepper
  • Salt to taste
  1. Prepare grill or grill pan to high heat.
  2. Place peach wedges on grill, coated with a bit of oil; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
  3. Combine lemon juice, olive oil, honey, cinnamon, cayenne pepper and salt in a large bowl, stirring with a whisk. Add arugula and mint, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and sliced radishes. Sprinkle with goat cheese crumbles (if using) and toasted pistachios.
Recipe by Sustainable Dish at