ingredients
/ Yields: Serves 4-6
Dressing:
- 1 cup packed fresh basil leaves
- 1 small clove garlic
- 2 tablespoons rice wine vinegar
- 1 tablespoon water
- 1/8 teaspoon red pepper flakes
- 1/3 cup olive oil
Salad:
- 5 ounces arugula
- 3 peaches, unpeeled and sliced into thin slices
- ½ cup pecan halves, toasted
- 4 ounces blue cheese, crumbled
preparation
- FIRST Pulse basil, garlic, vinegar, water, and pepper in a food processor or blender. Slowly add olive oil until dressing is pureed, scraping down sides as needed. Season to taste with salt.
- LAST Arrange arugula and peaches on a serving platter or salad plates. Top with pecans and cheese and drizzle with desired amount of dressing.
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