Peach, Hazelnut, Tomato and Arugula Salad

Nothing says summer like this salad. It has a short season to shine, just like peaches, but when they peak, make this salad…a lot. It will keep you feeling refreshed, cool and in the summer vibe.

Makes 2-3 servings

Ingredient List:

• 2 ripe peaches, halved, seeded, thinly sliced
• 6-8 cherry tomatoes, halved
• 2-3 cups baby arugula
• 1 cup hazelnuts, oven toasted
• Extra virgin olive oil
• 2 teaspoons white miso
• Juice of 1 orange
• Sea salt
• 1 cup fresh basil, leaves removed from stems

Step By Step Instructions:

Slice the peaches and place in a bowl with 2 tablespoons lemon juice (to prevent discoloration). 

Prepare tomatoes and arugula. 

Oven toast hazelnuts for 15 minutes at 350o F and transfer immediately to a dish towel. Rub the hazelnuts in the towel to loosen and remove the brown skins. Place the peeled hazelnuts, 1/3 cup olive oil, white miso, orange juice and basil in a food processor. Pulse to form a coarse pesto. 

Drain the peaches and add to the bowl of arugula and tomatoes. Add pesto and toss gently to coat the vegetables. Serve at room temperature or chilled.