Salad with Peaches in a Vinaigrette
1 T. minced shallot
1 t. Dijon mustard
2 T. OLIVE MILL Pomegranate Balsamic
5 T. OLIV EMILL Olive oil, such as Ascalana
4 cups baby arugula
2 heads Belgian endive, sliced
2 peaches, sliced into wedges
4 oz. soft goat cheese
½ cup walnuts, toasted and coarsely chopped
In a small bowl, combine the shallot, mustard, balsamic and salt and pepper to taste. Whisk well. Slowly add the oil. Divide the greens among 4 plates and arrange the endive and peaches on top. Crumble the goat cheese, and divide evenly among the plates. Sprinkle with the walnuts and drizzle with the vinaigrette. Season with salt and pepper if desired.
