My family’s famous Tomato Sauce with Eggs is going to posted this week, and I am really excited about it. But, before we reveal such a sacred recipe, I thought I would start by posting the salad that we ate alongside it!
White Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Pepper
1 ripe peach
Put your arugula in a salad bowl. Cut up a ripe peach over the arugula. Any juices from the peach that fall in are welcome!
To make the vinaigrette, use White Balsamic Vinegar. It has a really nice fruity flavor, which works perfectly with this salad. Combine the olive oil and vinegar. We usually do 1 part vinegar to 2 parts oil.
Season it with salt and pepper.
Add a squirt of dijon mustard. Do you like how technical my measurements are for this?
Whisk the vinaigrette, and then pour over your arugula.
Toss until it is evenly coated.
Add thin slices of red onion. Toss and serve.
This refreshing salad is sure to be a favorite!!