PEACH AND ARUGULA SALAD

This Peach and Arugula was the unexpected star of our Sunday dinner:

It has two secret ingredients.  The first is peaches from Frog Hollow Farm.  These are no ordinary peaches.  My husband surprised me by ordering a box after he read about them in the New York Times.  Of course, you can use regular peaches, the riper the better.  The second secret ingredient is a few drops of Saba, which according to the label, is “cooked grape must.”  It is reminiscent of a syrupy balsamic vinegar, only ten times better.  If you haven’t ever tried it, I strongly encourage you to do so.  It’s expensive, but a little goes a long way.


PEACH AND ARUGULA SALAD
Author: 
 
Ingredients
  • 4 cups arugula
  • 2 fresh peaches, pitted and sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Saba
  • Salt and pepper, to taste
  • 2 tablespoons chopped macadamia nuts (optional)
Instructions
  1. Divide arugula between two salad plates. Arrange peaches decoratively on top. In a small bowl, whisk together olive oil, balsamic vinegar, and Saba. Season dressing to taste with salt and pepper. Drizzle dressing over salads, sprinkle macadamia nuts over salad, and serve.