Arugula Salad With Peaches, Pine Nuts & Goat Camembert or Brie
Makes 4 servings.
- 1.5 Tbsp. Balsamic vinegar
- 2.5 Tbsp. extra-virgin olive oil
- Salt, pepper
- 3.5 oz. French goat camembert or brie
- 5 oz. container arugula
- 2 Sliced peaches
- 2 Tbsp. pine nuts
- 1 Tbsp. thinly sliced red onion
In a large bowl, add vinegar, olive oil, salt and pepper, whisking to combine. Add in arugula, tossing to coat greens with dressing. Taste, and adjust seasonings as needed. Add peaches, pine nuts and onion, tossing again to combine.
Divide onto 4 plates. Divide the cheese into four quarters. Slice each quarter of cheese, and place on top of each salad serving.