Recipe: Arugula Salad with Grilled Peaches, Goat Cheese and Marcona Almonds

ARUGULA SALAD WITH GRILLED PEACHES,
GOAT CHEESE AND MARCONA ALMONDS

4 medium peaches
1/2 cup plus 2 tablespoons extra virgin olive oil, divided use
Kosher salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 tablespoons sherry vinegar
2 tablespoons minced shallots
FOR THE SALAD:
9 ounces arugula (about 12 cups, loosely packed), rinsed and spun dry
6 ounces mild fresh goat cheese, broken up into small nuggets
1/2 cup Marcona almonds or homemade Marcona-style almonds (recipe follows)
Sea salt

TO PREPARE THE PEACHES:
Heat a gas or charcoal grill, or heat a stove top grill pan over medium-high heat.

Cut each peach in half with a paring knife, starting at the top and working around the peach. Twist the two halves in opposite directions to separate them, then pull out the pit. If the peach is stubborn, cut it into quarters and cut away from the pit.

In a medium bowl, toss the peach halves with 2 tablespoons of the olive oil and a pinch each of salt and pepper.

Grill the peaches cut side down until they soften and you begin to see grill marks when you turn one over, about 2 minutes. Use tongs to turn them and grill for another minute or two. The peaches should be softening, but not falling apart.

Transfer the peaches to a plate to cool slightly, then remove the skin that pulls off easily - don't worry about completely peeling them. Set aside the softest peach half and slice the others into three or four thick wedges each.

TO MAKE THE VINAIGRETTE:
Whisk together the remaining 1/2 cup olive oil, the vinegars and the shallot in a medium bowl. Mash the softest peach half into the dressing with a fork. Add salt and freshly ground black pepper to taste.

JUST BEFORE SERVING:
Put the arugula into a large bowl. Pour on about half the vinaigrette and toss, adding more dressing as needed to lightly but thoroughly coat the leaves. Add the peach slices, goat cheese and almonds, and gently toss to combine. Center a mound of the salad on the salad plates. Sprinkle a little sea salt over the top.

MARCONA ALMONDS
Makes 1 cup

"Marcona almonds are a particular varietal of the nut native to Spain. They are larger and some say sweeter and more flavorful than the almonds grown in the United States. They are typically blanched, fried and salted to bring out their toasty flavor and a seductive crunch. You can easily make a reasonable approximation of the addictive nuts at home."

1 cup blanched whole almonds
1/2 cup olive oil
Sea salt to taste

Preheat oven to 350 degrees F.

Coat almonds in olive oil and pour into rimmed baking sheet in a single layer.

Bake until lightly browned, about 12 minutes.

Strain the nuts and reserve the oil; you can use it in place of some of the oil in the vinaigrette. Drain the nuts on several layers of paper towels and sprinkle lightly with fine sea salt.

Once cool, store the nuts in an airtight container for up to 3 weeks.

Makes 6 servings
Source: Without Reservations: How to Make Bold, Creative, Flavorful Food at Home by Joey Altman and Jennie Schacht