Walking around the grocery store earlier last week, I was in the produce section when I passed by the peach stand. I looked at them skeptically, because in my mind they’re not fully in season yet, but then decided to approach them anyway. I picked one up and to my pleasant surprise it was the right level of softness — similar to when I’m buying an avocado, I check to see if there’s any give when I press with my thumb, if it’s just short of letting me make a permanent impression, it’s perfect — and it smelled perfectly sweet!
I got really excited by the find, so I quickly grabbed a bag and threw it in, then decided to get a couple more. The excitement soon fizzled, because it was much more difficult finding another two peaches that were as ripe (just as I suspected to begin with), but I ended up finding what I was after in the end.
With my spontaneous peach-mission complete, I knew right away that I was going to make this peach, bacon & arugula salad.
I made it on a whim once last summer trying to use some ingredients before they went to waste. I was so pleased with myself because it turned out so yummy — and it’s been lingering in the back of my mind ever since.
Happening upon these first-of-the-season peaches was the perfect opportunity to have this salad again.
When deciding what type of vinaigrette I wanted to dress the salad with, I thought balsamic would be too a) strong and b) predictable. So instead, I went with white wine vinegar, minced a shallot I had that was on the verge of turning, and then added the other usual suspects to make a white dijon vinaigrette.
- (¼) cup white wine vinegar
- (1) tbsp dijon mustard
- (1) shallot, minced
- pinch of s&p
- (½) cup extra virgin olive oil
- Shake until combined
With the vinaigrette on stand by, all you really have to do is pan-fry a couple pieces of bacon, chop up the peaches, and throw the whole thing together. It doesn’t really get any easier than this…
This is such a great salad for the summer season, so I hope you’ll put it in your bag of tricks. It takes almost no time at all to make and the end result is beyond worth it. The peppery arugula dressed in a tangy white dijon vinaigrette then topped with juicy, sweet peaches and crispy, salty bacon — ugh I’m craving it again just writing about it.
The next time you come across the peach stand and find a couple perfectly ripe peaches, I hope you’ll try this peach, bacon & arugula salad. Enjoy!