The End is Near

I have to go back to work tomorrow.  I know some of you are like, whatever..I work all year.  I really shouldn’t complain, since I work part time and I have 2 weekdays to myself to get stuff done.  Going back to school also means the withering of the summer produce.  I’m sure I have a few weeks left but I’m going to miss my peaches, corn, watermelon and tomatoes.  Yes, even tomatoes.  I have lots of friends that can’t wait for the upcoming pumpkin spice season.  I can’t stand it.  Pumpkin spice just blows up in your face and it’s in every freaking food and drink.

So for today, I will continue to celebrate summer.  We still have a month to go, after all.  I made a delicious summer salad that I paired with steak.  Have at it.

Arugula Peach Salad with Goat Cheese and Pistachios

serves 2

  • 5 cups of baby arugula
  • 1 peach (white or yellow – your preference)
  • 2 ounces of goat cheese
  • 2 tablespoons of shelled pistachisos
  • 3 teaspoons of white balsamic vinegar
  • 4 teaspoons of good olive oil
  • salt and pepper

Cut your peach in half and cut it in thin slices.  Crumble the goat cheese and set both items aside. img_0586

Prepare the dressing in a large bowl.  Add the vinegar and a good pinch of salt and pepper.  Drizzle in the olive oil and whisk it vigorously until it is blended into the vinegar.  Top the dressing with the arugula. img_0588

Toss the arugula until it is evenly coated with the dressing and transfer to a serving plate.  Arrange the peaches on top and scatter the goat cheese and pistachios.  img_0589

Enjoy this salad until the last days of summer.  As the seasons change, I would imagine apples would be a good substitution for the peaches.  Just don’t add any pumpkin spice.