Salad: United States – Rocky Mountain United States (Colorado) – Colorado Peach and Arugula Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 min

Total 25 min

Ingredients

- 4 cups (120 g) baby arugula, washed and spun dry
- 3–4 ripe Palisade peaches (about 1 lb / 450 g), pitted and sliced into 1/4-inch (6 mm) wedges
- 1/3 cup (40 g) sliced almonds
- 3 oz (85 g) goat cheese (chevre), crumbled (optional but traditional)
- 1 small shallot, minced (about 1 tbsp / 15 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) balsamic vinegar
- 1 tsp (5 ml) fresh lemon juice
- 1 tbsp (15 ml) honey (local Colorado honey if available)
- 1 tsp (5 g) Dijon mustard
- 1/4 tsp (1.5 g) flaky sea salt, plus more for finishing
- 1/4 tsp (0.6 g) freshly ground black pepper, plus more for finishing
- 1/2 tsp (1 g) finely grated lemon zest (optional, for brightness)

Instructions

Short Description:
A bright summer salad showcasing sweet Palisade peaches with peppery arugula, crunchy toasted almonds, crumbled goat cheese, and a light balsamic vinaigrette. It’s a simple, fresh course that highlights Colorado peaches at peak ripeness.

Regional Notes:
This Rocky Mountain (Colorado) version centers on Palisade peaches—locally grown, intensely sweet stone fruit—paired with peppery arugula common in regional farmers markets. Toasted sliced almonds and a restrained, light balsamic dressing keep the fruit’s sweetness front and center, distinguishing it from denser peach salads or heavy creamy dressings found elsewhere.

1. Preheat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring often, until fragrant and light golden, 3–4 minutes. Transfer to a small bowl to cool.
2. In a jar or small bowl, combine the minced shallot, balsamic vinegar, lemon juice, honey, Dijon mustard, lemon zest (if using), salt, and pepper. Whisk or shake until combined, then slowly drizzle in the olive oil while whisking to emulsify. Taste and adjust seasoning—add a touch more honey for sweetness or a splash more vinegar for brightness.
3. Gently toss the arugula with about half of the dressing in a large bowl until evenly coated. This light toss prevents overdressing the delicate greens.
4. Arrange the dressed arugula on a serving platter or divide among 4 plates. Fan peach slices over the arugula in an even layer.
5. Scatter the toasted almonds and crumbled goat cheese over the peaches and greens.
6. Drizzle remaining dressing lightly over the assembled salads, then finish with a small pinch of flaky sea salt and a crack of black pepper to taste.
7. Serve immediately at room temperature so the peaches and arugula retain their fresh textures. Leftover dressing can be refrigerated up to 3 days; toss the salad just before serving to prevent sogginess.