This light salad can be a great summer appetizer. It’ll amaze you with its simplicity and taste combinations. Arugula with its specific spiciness, caramelized peaches with a creamy aftertaste, and rough parmesan.
In a 250 ml jar mix 1 tbsp of soy sauce and 3 tbsp of balsamic vinegar. Add 4 tsp of spicy mustard.
Grate ¼ of sweet onion ( or use 1 shallot if possible) and 1 clove of garlic, add to the sauce. Add 75 ml of vegetable oil and 120 ml of virgin olive oil. Finely shake the jar in order to mix all the ingredients.
Take 200 g of arugula and cut off the stalks. Fill a big bowl of water and soak the arugula.
2 peaches cut in half and remove the pit. Now cut every piece in half. Then every quarter into 3-4 pieces depending on their size.
Put peaches into a suitably sized plate and cover with 2 tbsp of sugar. Carefully mix to spread the sugar evenly on the surface.
Warm-up 2 tbsp of unsalted butter on the medium fire. When it melts, put the peaches on the frying pan on one of the flat sides. Cook for 3-5 minutes, until the side that contacts the frying pan is golden. Carefully turn the peaches over and cook for a couple of minutes more. Put the peaches on the plate and let google down a bit (for about 5 minutes).
Wash the arugula in the bowl and remove the water. Now dry the leaves.
Place the arugula into a big bowl (you can use the same where you’ve mixed peaches with sugar), add peaches there, and a half of dressing. Carefully mix everything.
Put in the bowl or serving plates. Using the vegetable peeler make some parmesan slices (50 g) and add on top.