Peach and Arugula Salad

There’s a lovely blogging group, that you may or may not know about, called the Love Bloghop. Every month they highlight a seasonal ingredient and we all link up together so you can see everyone’s recipes. I’ve participated many times, but as you know, life has a way of keeping you busy…and I think this is my first time back in several months!

I really love doing these bloghops, not just because of the extra exposure one gets, but also because it’s a great way to discover delicious, new recipes from all over the web in one convenient place!

Peach and Arugula Salad

In recent months, I have become obsessed, perhaps even infatuated, with watermelon salad. I combine juicy, delicious watermelon atop a bed of arugula, sprinkle with some mint (or basil), goat cheese, and a drizzle of oil and balsamic vinegar, and I’m in heaven.

Seriously, you can ask Nate, I ate this salad for dinner every night for at least 2 weeks straight. But now that peaches are equally juicy and in season, I couldn’t help myself from buying a few the other day. And you know what? They are just as good, if not better in this same simple salad.

Peach and Arugula Salad

The bitter arugula, sweet peaches, creamy goat cheese and fragrant mint combine in the most amazing way. Also, at Nate’s insistance, I added some candied pecans on top.

If it looks like there isn’t mint in my pictures, it’s because I forgot it at the market when I photographed this and wasn’t about to go back and get it. But trust me, you don’t want to leave it out!

Peach and Arugula Salad

I join with the following lovely hosts this month for #peachlove!

Becky @ Baking and Cooking, A Tale of Two Loves  
Betsy @ Java Cupcake
T.R. @ No One Likes Crumbley Cookies
Jessica @ Oh Cake
Shelia @ Pippi’s in the Kitchen Again
Helena @ Rico sin Azúcar 
Linda @ Savoring Every Bite 
Liz @ That Skinny Chick Can Bake!!! 
EA Stewart @ The Spicy RD 
Susan @ The Wimpy Vegetarian
Serena @ Teaspoon of Spice Serena

Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove :).

Recipe is below linkup!

Arugula Salad with Peaches, Goat Cheese, Mint, and Candied Pecans

Print this recipe!

Serves 2

1/4 cup chopped pecans
1 Tbsp sugar
3 cups arugula
1 ripe and juicy peach, sliced
3 Tbsp crumbled goat cheese
1/4 cup fresh mint, chopped
2 tsp extra virgin olive oil
2 tsp balsamic vinegar

Put chopped pecans in a small saute pan over med-hi heat. Sprinkle with the sugar. Stir occassionally until sugar melts and coats pecans. Turn the candied nuts out onto a piece of tinfoil to cool.

Put arugula and mint in a medium-sized bowl and toss with the oil and vinegar. Add peaches and goat cheese and toss to combine. Divide on plates and sprinkle with pecans

As I mentioned in one of my previous posts, Nate will be running the Boston Marathon this coming Monday! I’m so so proud of him. I can’t even run a mile, no less a marathon that you actually have to qualify for.

I highly doubt you need to carbo-load for a full week leading up to any marathon race (since I’m sure most of it gets digested the day after you eat it), but Nate requested that this week be “pasta week,” so that’s what I gave him!

What a cruel joke that the week of Passover (i.e. THE WEEK I CAN’T EAT PASTA) coincided with Nate’s pasta week.

I found this recipe on one of my favorite sites, I find their recipes extremely reliable, and delicious!

I wanted something a little different than our standard rotation of pasta with sausage and red sauce, pesto, or broccoli and garlic. It also continues with my vegetarian theme. Next time I’m going to try soaking dried chickpeas if I have the forethought, rather than using the canned variety.

We’re heading up to Boston on Friday for a relaxing, site-seeing weekend leading up to the actual race.

When Nate gets his best time ever (knock on wood!!!), I will definitely attribute it to this meal that I made him eat all week long, since I only know how to cook enough for an army. Luckily the boy likes leftovers as much as me.

On a side note, please cross your fingers that the weather forecast showing 75 degrees for the race on Monday is totally wrong!

I copied this recipe directly from Serious Eats, so head over there for the recipe! But in case you wanna know what’s in it without having to click on a link, here are the ingredients:

1/4 cup balsamic vinegar
1 garlic clove, minced
3/4 teaspoon Kosher salt, plus more for the pasta water
black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup olive oil
1 (15-ounce) can chickpeas, drained and rinsed
1/2 pound fresh mozzarella, chopped into 1/4-inch pieces
1/2 pound pasta shells
1/4 cup grated Parmesan cheese
2 cups chopped arugula