a month without white: red, peach + blue arugula salad

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Inspired by the latest issues of Women’s Health and Bon Appetit, the peach is having a serious mini moment. This luscious fruit can be poached, baked, grilled, sauteed and flambéed — all methods yield rich, juicy sweet flavor. Over the past few days I’ve made endless permutations of the peach salad. In this version, I skinned and sectioned one ripe peach, and tossed it with arugula, raspberries and blueberries. The dressing was 1/2 tbsp of simple pistachio oil, married with sea salt and a smattering of pepper.

Clearly you could grill the peaches, toss in some flaked salmon, tuna or chicken, and you’ve up the protein ante, transforming a side dish into a wholesome, flavorful main course.

Over the next few weeks you’ll see me playing around with the peach, especially with GRILLED KALE!

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