Pickled Peach and Fennel Salad
This salad was inspired by a salad featuring luscious burrata cheese in Bon Appetit. We couldn't find any burrata at the market, but we did find a local dairy with creamy and tart goat cheese laced with fennel seeds. Even though it was served alongside a variety of grilled sausages, this salad stole the show of our small dinner out on the porch. Give it a try while peaches are still in season.
Servings: 4
Ingredients
- Pickled Peaches
- 2 peaches thinly sliced
- 1/4 cup white or rice wine vinegar
- 1 tsp Sugar
- Salad
- 1 bulb fennel thinly sliced
- 1 small red onion or fresh pearl onion thinly sliced
- 1/2 pound of arugula or bitter greens
- handful fresh mint leaves roughly chopped
- 4 ounces goat cheese
- 2 tablespoons olive oil
Instructions
- <strong>For pickled peaches</strong>: Toss peaches with vinegar and sugar in a medium bowl. Season with salt and pepper and let stand for 10-15 minutes.
- <strong>For salad</strong>: Add fennel, onions, arugula and mint to a large salad bowl. Break apart goat cheese and sprinkle over greens. Just before you're ready to serve, add peaches, drizzle olive oil and toss to combine.