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ingredients / Yields: Serves 4-6


  • 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


  • 5 ounces arugula
  • 3 peaches, unpeeled and sliced into thin slices
  • ½ cup pecan halves, toasted
  • 4 ounces blue cheese, crumbled
  1. 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.
  2.  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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9 years ago 1 0 5194

Peach and Arugula Salad with Basil Vinaigrette

A Gena Knox Original