Summer Arugula Salad

For my Mom's 60th birthday I wanted to make a special dinner at home. The menu included a ricotta strawberry dip, summer arugula salad, roasted summer squash with bacon in pasta, seared halibut with lemon, capers and Shiitake mushrooms and a delicious chocolate cake for dessert.  My mom told me one of her favorite salads is arugula, fennel and Parmesan. I made a slightly modified Birthday version  of this to showcase some of the fabulous produce in season. The Friday, Heart of the City Farmer's Market just opened and is wonderful. The prices are loads better than the Saturday Ferry Building Farmer's market. I picked up these delicious peaches that tasted like mangoes! This salad is light and delicious and packs well for parties. Be sure to choose peaches that are a little on the firmer side so they hold well in the salad.

Summer Arugula Salad

Ingredients:

Arugula

Firm yellow peaches

Walnuts

Fennel bulbs

Shaved Parmesan

Balsamic dressing:

- olive oil

- balsamic vinegar

- honey

- lemon juice

- mustard

- red wine vinegar

Directions:

1. Slice the peaches into evenly sized cubes.

2. Toast the walnuts for 5-7 minutes

3. Slice the fennel bulbs into thin even slices

4. Toss the arugula, fennel and peaches. Sprinkle on the toasted walnuts and shaved Parmesan.

5. Make the dressing by adding the ingredients in order from most used to least used. Shake the dressing and taste to see what you should adjust. I usually allow people to dress their own salads since everyone has a different dressing preference. 

Left to Right: Jessica & Mary Farman, MOM, me, Nadine Farman