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Peach, Baby Spinach and Arugula Salad

Using the ripest, sweetest peaches is the key to success.

  • ½ pound mixed baby spinach and arugula leaves
  • 2 large peaches
  • ¼ pound feta cheese
  • 3 tablespoons walnut oil
  • 2 tablespoons vinegar

  • Freshly milled black pepper to taste
  • 1/4 cup walnut pieces
 

Method

Wash and pit the peaches.  Cut into bite-sized pieces.  (Small bites, please)  Crumble the feta Toss over the spinach and arugula mixture.  Add the vinaigrette and give a couple of twists of the pepper mill and toss gently.   Sprinkle walnut pieces on top and serve.

Serves: 4

 

Contributor: Wayne Gregory

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