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Peach & Pomegranate Salad

Posted on by crusco
10
Jul

Recipe created & provided by Chef Crusco Catering in Austin, Texas

Ingredients

  • 1 Peach – cut into 8 wedges
  • EVOO
  • 1 tbsp. Honey
  • 2 lemons – zest from one and juice from both
  • 1/4 cup Pistachios – toasted and cut into small pieces
  • 1 Pomegranate or 1/4 cup seeds
  • 1 small log Goat cheese – crumbled
  • 2 cups Arugula
  • Sea Salt and fresh ground Pepper

Directions

  1. Place 1 tbsp. EVOO into a small pan on med-high heat. Once hot, place the peach slices in and slightly brown on each side.
  2. Add the honey and lemon juice (from 1 lemon) and cook until caramelized. Immediately remove the peaches from the pan and set aside. Clean and dry the pan.
  3. Add another tbsp. of EVOO to the pan on med heat. Once warm, add the pistachios and toast until golden brown (2-3 minutes). Remove from the pan and chop into smaller chunks. Set aside.
  4. Prepare the Pomegranate seeds. Crumble the goat cheese. Zest the other lemon and juice too.
  5. Add the Arugula to a bowl and dress with EVOO and lemon juice. Season with salt and pepper.
  6. To plate, add the dressed Arugula. Place 2-3 peach segments around the plate. Sprinkle the goat cheese, the pomegranate seeds and the pistachios all around the plate.
  7. Garnish with lemon zest. Sprinkle some Sea Salt and drizzle a little more EVOO over the salad and serve. Enjoy!

crusco