Peach Salad With Toasted Hazelnuts

How to Make Peach Salad With Toasted Hazelnuts

Total time: 20 min · Yields 4 servings

1. 1

   Prepare Hazelnuts

   Toast the hazelnuts in a small pan over medium heat for 5 minutes. Shake the pan frequently to prevent burning. Once fragrant, let them cool slightly, then roughly chop.

2. 2

   Prepare Onions

   Soak the thinly sliced red onions in a bowl of ice water for 5 minutes. This removes the harsh bite and keeps them crisp. Drain and pat dry before using.

3. 3

   Make Vinaigrette

   Combine olive oil, white balsamic vinegar, honey, and Dijon mustard in a jar. Shake vigorously until the dressing is thick and pale gold.

4. 4

   Toss Greens

   Place the arugula in a large mixing bowl. Drizzle with half of the dressing and toss gently to coat the leaves without bruising them.

5. 5

   Layer the Salad

   Transfer the greens to a large serving platter. Arrange the peach wedges and sliced onions over the top in an even layer.

6. 6

   Add Finishes

   Scatter the crumbled goat cheese and chopped toasted hazelnuts over the fruit. Drizzle the remaining dressing over the entire dish.