Summer-Harvest Salad with Creamy Garlic-Herb Vinaigrette
2016-06-06 19:50:42
Makes 6 servings
Ingredients
- 2 peaches, pitted and cut into eighths
- 2 plumcots, pitted and cut into eighths
- 2 avocados, peeled, cored, and sliced
- ¾ cup fresh corn kernels, blanched
- ¾ cup cherry tomatoes, quartered
- ½ cup thinly sliced red onion
- 1 (5-ounce) package baby arugula
- Creamy Garlic-Herb Vinaigrette, divided (recipe follows)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup goat-cheese crumbles
- Garnish: fresh basil and microgreens
Creamy Garlic-Herb Vinaigrette
- ¼ cup white-wine vinegar
- 1½ tablespoons minced shallots
- 1 tablespoon minced garlic
- ½ cup mayonnaise
- 2 tablespoons whole buttermilk
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¾ cup extra-virgin olive oil
Instructions
- In a large bowl, combine peaches, plumcots, avocados, corn, tomatoes, onion, and arugula. Add approximately 1⁄3 cup Creamy Garlic-Herb Vinaigrette, salt, and pepper. Toss gently to combine.
- Divide salad among serving plates. Sprinkle with goat-cheese crumbles. Garnish with basil and microgreens, if desired. Serve with remaining vinaigrette.
Creamy Garlic-Herb Vinaigrette
- In a small bowl, combine vinegar, shallots, and garlic; let sit for 15 minutes. Add mayonnaise, buttermilk, chives, dill, parsley, salt, and pepper, whisking to combine. Gradually whisk in olive oil until combined. Cover, and refrigerate to chill for at least 2 hours. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days. Whisk before serving.
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