PEACH, ARUGULA AND WALNUT SALAD
Recipe courtesy of the Queen Creek Olive Mill
*¼ cup Queen Creek Olive Mill Peach White Balsamic Glaze
1 cup walnut halves
2 each ripe peaches, de-pitted and cut into ¼ inch thick half moons
2 cups wild arugula
2 cups fresh spinach
⅓ cup feta cheese
½ teaspoon ground cinnamon
2 tablespoons Brown sugar
¼ cup very hot water
In a medium size bowl combine the water, brown sugar and cinnamon and whisk until mixed.
Add the walnuts and toss.
Place in a 400 degree oven for 8-10 minutes remove and cool.
In a different medium size bowl combine the peaches, spinach, arugula, feta cheese, Peach White Balsamic Glaze and toss.
Distribute the salad among 4 plates and garnish with the walnuts and feta cheese.
Wine Pairing: Pinot Grigio
Product Used: Peach White Balsamic Glaze
*If you can’t get this….yet 😉 I would use peach juice added to balsamic and reduce in sauce pan.