Ingredients
½cupsmall red onion,very thinly sliced
12ozbaby arugula,(15 lightly packed cups)
2cupsmedium ripe peaches,or nectarines, pitted and thinly sliced, peels on or off
2cupsmedium ripe avocados,diced
⅔cupsliced almonds,unsalted
3½ozmild blue cheese,crumbled, such as gorgonzola
¼cupextra-virgin olive oil
¼cupfreshly squeezed lemon juice,(from 1 to 2 lemons)
½tspdijon mustard
1clovegarlic,pressed, or minced
¾tspkosher salt,or a heaping ¼ fine sea salt
¼tspground black pepper
Preparation
Place the red onion in a small bowl and cover with water. Let it rest while preparing the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.)
Place the arugula in a large serving bowl.
To toast the almonds, place the almonds in a small skillet over medium-low heat.
Cook for about 4 to 5 minutes, stirring frequently (careful, they can burn) until the almonds are fragrant and starting to turn golden on the edges.
Set aside.
In a small bowl or large liquid measuring cup, whisk together the dressing ingredients (oil, lemon juice, mustard, garlic, salt, and pepper).
Drizzle half of the dressing over the greens, then toss to coat. Drain the red onion, then scatter it over the arugula.
Top with peaches, avocados, almonds, and cheese.
Just before serving, drizzle on a bit more dressing and give it a final, gentle toss to combine.
Enjoy with additional dressing as desired.
