I have to go back to work tomorrow. I know some of you are like, whatever..I work all year. I really shouldn’t complain, since I work part time and I have 2 weekdays to myself to get stuff done. Going back to school also means the withering of the summer produce. I’m sure I have a few weeks left but I’m going to miss my peaches, corn, watermelon and tomatoes. Yes, even tomatoes. I have lots of friends that can’t wait for the upcoming pumpkin spice season. I can’t stand it. Pumpkin spice just blows up in your face and it’s in every freaking food and drink.
So for today, I will continue to celebrate summer. We still have a month to go, after all. I made a delicious summer salad that I paired with steak. Have at it.
Arugula Peach Salad with Goat Cheese and Pistachios
serves 2
- 5 cups of baby arugula
- 1 peach (white or yellow – your preference)
- 2 ounces of goat cheese
- 2 tablespoons of shelled pistachisos
- 3 teaspoons of white balsamic vinegar
- 4 teaspoons of good olive oil
- salt and pepper
Cut your peach in half and cut it in thin slices. Crumble the goat cheese and set both items aside. 
Prepare the dressing in a large bowl. Add the vinegar and a good pinch of salt and pepper. Drizzle in the olive oil and whisk it vigorously until it is blended into the vinegar. Top the dressing with the arugula. 
Toss the arugula until it is evenly coated with the dressing and transfer to a serving plate. Arrange the peaches on top and scatter the goat cheese and pistachios. 
Enjoy this salad until the last days of summer. As the seasons change, I would imagine apples would be a good substitution for the peaches. Just don’t add any pumpkin spice.
