About 4 Servings
½ cup extra virgin olive oil
1/8 cup balsamic vinegar or white balsamic vinegar
1 tsp honey
Salt and freshly ground black pepper
5 oz. package of arugula lettuce (about 4 handfuls)
1 small head radicchio lettuce, cored and sliced
3 large peaches, pitted and sliced
2 oz. goat cheese, crumbled
¼ cup toasted or raw almond slivers
To Prepare Dressing:
In a small bowl whisk together olive oil, balsamic vinegar, and honey. Season with salt and freshly ground pepper to taste.
To Prepare Salad:
In a large bowl, toss the arugula, radicchio and peaches with the dressing. Arrange goat cheese and slivered almonds on top. Serve fresh or chilled.
Both dark and white balsamic vinegar, its white counterpart, is made from white Trebbiano grape pressings called “must”. With dark balsamic, the juice is simmered for hours forming a thick syrup called mosto cotto. The syrup is then aged a minimum of 12 years in fired, old wood barrels to yield an aromatic, thick, dark, syrup-like vinegar.
White balsamic blends the juice with white vinegar and is cooked at a lower temperature to avoid darkening. White balsamic is aged in new wood barrels which have not been fired on the inside. The result is lighter, less sweet and cleaner vinegar that works well with lighter colored foods.
Other stone fruits like nectarines also work very well with this salad.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.