Arugula Salad with Peaches and Pistachios in a Lemon Vinaigrette

I had the most delicious and beautiful salad in Santa Barbara a couple of weeks ago! It was of arugula, (although you can certainly use greens of your choice), with fresh peaches and pistachios in a lemon vinaigrette. The chef scattered beautiful edible flowers on top and everyone at the table nearly burst into applause. I decided it was so outstanding, that I would try to replicate it, which I have done now twice. I served it this past weekend to a friend who is allergic to pistachios, so I substituted cashews and it was equally as delicious!

Ingredients

• 1 bunch or bag of arugula
• 3 ripe peaches cored and sliced
• 1 cup of pistachios (or nut of your choice)
• 1 package or 1 cup of edible flowers
• 1 cup olive oil
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• salt and pepper to taste

Directions:

Place arugula, peaches, and nuts into a large salad bowl.

In a jar mix the oil, lemon juice, garlic, dijon mustard, and honey. add salt and pepper to taste. Shake vigorously.

Toss with the amount of dressing you desire, and reserve the rest in the refrigerator. This dressing would be lovely on a kale salad as well. Top the salad with edible flowers and serve immediately.