Martha's Vineyard-based food blogger Marnely Murray is inspired by our many outstanding island restaurants, and we are inspired by her! One of her favorite salads is Detente's Peach and Arugula Salad. She is so obsessed with the perfect synergy of flavors, that she wrote about the same salad twice! You can find her recipe on her blog, or follow along with our version below. The salad is delicious with brie, but we suggest to substitute with Taleggio. With its soft tones of fruit, Taleggio plays in tune with a composition of mild and buttery notes, finishing with a tangy aftertaste that lingers on your palate.
Goldbud peaches are the other star of this salad. A favorite of chefs and our customers alike, these peaches are worth every penny. Grown in California, Goldbud Farm allows their peaches to ripen until they are about to drop off the tree, which is the point where the peach is the most exquisitely sweet and juicy. Harvested by hand and carefully packed to avoid bruising, these peaches are a real treat!
RECIPE
Arugula Salad with Goldbud Peach & Taleggio Caravaggio, in a truffled balsamic dressing
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4 SERVINGS
INGREDIENTS
½ pound Taleggio
1 bunch fresh arugula
1 tablespoon truffle oil (we also love this truffle oil)
2 tablespoon olive oil
1 tablespoon balsamic vinegar (check out our selection of specialty vinegars here)
salt and pepper to taste
DIRECTIONS
Preheat your oven to broil and set aside a serving dish that's oven safe.
Wash and slice peaches into ¾ inch slices - layer on serving dish.
Thinly slice the Taleggio cheese and layer over peaches.
Place in oven for 3-4 minutes, until cheese is melted and peaches are slightly warmed through.
In the meantime, whisk together oils, vinegar, salt, and pepper. Toss arugula lightly.
Remove peaches and Taleggio from oven, top with dressed arugula and serve immediately.
Photo credits and recipe inspiration: Marnely Murray - Cooking with books