Ingredients:
- * 4 ounce of wild baby arugula, thoroughly washed and dried
- * 1 large white peach, firm yet ripe and free of any bruising
- * 1 tb minced shallot
- * 1 1/2 tb of champagne vinegar
- * 3 tb of high quality extra virgin olive oil
- * sicilian or maldon flake sea salt, to taste
- * freshly ground black pepper
- * 1/3 cup of coarsely chopped toasted hazelnut
Instructions:
- Combine the minced shallots and champagne vinegar and allow to sit for at least 10 minutes.
- Assemble all of the ingredients, including the salad bowl and serving utensils.
- Place the prepared arugula into the salad bowl.
- When ready to serve the salad, slice the peach in half, slicing each half into 4 lengthwise slices and then slice the opposite way to create cube like segments of the peach. Arrange the peach cubes over the arugula.
- Season the mixture with the sea salt and freshly ground black pepper.
- Drizzle the olive oil over the salad and toss gently to lightly coat the mixture. Repeat the process with the vinegar & shallots. Top the salad with the hazelnuts and serve immediately.
