Top Chef Richard Blais favors organic produce for this lively salad of spicy arugula and sweet juicy peaches.
20m
PREP TIME
275
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
-
6
ripe
peaches, sliced (about 4 1/2 cups)
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Substitutions available
- ripe plums, sliced (about 4 1/2 cups)
- 1/3 cup olive oil
-
1/3
cup
white balsamic vinegar
![substitution]( "substitution")
Substitutions available
- Champagne vinegar
- 3 tablespoons chopped fresh cilantro
- 4 teaspoons McCormick Gourmet™ Organic Basil Leaves
- 4 teaspoons sugar
- 1 tablespoon McCormick Gourmet™ Organic Dill Weed
- 9 cups baby arugula leaves
- 1/3 cup thinly sliced green onion
- 3/4 cup crumbled blue cheese
- 3 tablespoons McCormick Gourmet™ Organic Sesame Seed, toasted
INSTRUCTIONS
- 1 Toss peaches, oil, vinegar, cilantro, basil, sugar and dill weed in large bowl. Let stand 15 minutes
- 2 Just before serving, toss arugula, peach mixture and green onion in large bowl. (Or divide among individual plates.) Sprinkle with blue cheese and sesame seed
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