So after a week in the very hot southern Spain I’m back and filled with motivation and excitement: – 1 month and 15 days to the wedding! The good thing about being back is that even if it’s too hot for Switzerland standards, it’s still cooler than in Marbella. Nevertheless the temperatures call for fresh recipes where you don’t have to stand too long in front of the kitchen plates. In this recipe I combined blue cheese and peaches because the work really well when paired. In addition I decided to add some caramelised walnuts for the sweet crunch effect. I found a really easy and quick recipe on natashaskitchen.com. Since I didn’t want to over do it with the sugar, I changed a little the proportions and it turned out just fine.
Peach, Blue Cheese and Arugula Salad with Caramelized Walnuts
Recipe for 4 as a starter or a side dish or 2 as a main
Prep time 10 min
Cook time 5 min
2 white peaches
50 g walnuts
50 g sugar
½ tbsp. sugar
100 g arugula
140 g Gorgonzola
3 tbsp. olive oil
1.5 tbsp. balsamic vinegar
Salt and pepper
Heat a non-stick pan on a medium fire and add the butter, sugar and walnuts. Cook for five minutes stirring often. Once the sugar has caramelised and is a nice brown colour, transfer the walnuts to a piece of parchment paper, spread them around and let them cool. Once they will have cooled roughly chop them with a large knife.
Cut the peaches in half and then into quarters before de-pitting them. Cut each quarter into three segments.
Cut the Gorgonzola into 1.5-2 cm pieces.
Prepare the dressing by mixing the olive oil with the balsamic vinegar then add salt and pepper to taste.
In a bowl place the arugula and pour in about ¾ of the balsamic dressing. Toss until evenly coated and place in a serving dish. On top distribute the peach sections and the Gorgonzola. Drizzle the remaining dressing and sprinkle the caramelised walnuts. Serve asap.