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! Continue reading
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.