• June 16, 2024 2 min read

    When peaches are in the farmers market it's time to make this delicious summer salad. The fresh flavors of peach are complimented with smokey maple syrup and the bright flavors of soy and apple cider vinegar in a dressing so delicious you'll be putting it on all your salads. 

    Choosing Peaches

    There are over 2,000 varieties of peaches in the world and if you venture beyond the grocery store into the farmers market you'll find dozens grown in your local area. If you're lucky maybe you'll find a Belle of Georgia or a Baby Crawford, two of the peaches recognized in the Slow Food Ark of Taste. Peach season varies depending on where you live of course but summer is prime time for peaches throughout the US. White peaches tend to be more sweet but I prefer a yellow peach for this salad because they have a more balanced flavor with a touch of acid. If you can't find free-stone (the peach stone comes out easily from the flesh of the peach) then I recommend cutting the slices to have a very small point near the pit so that you have less to pull away. I do not peel the peaches for salads because I just don't think they need it and blush colored skin provides a wonderful summer sunset look to the dish.

    About Smoked Maple Syrup

    This award winning maple syrup will quickly become your secret ingredient for many dishes, taking them from good to amazing! Bob starts with pure Vermont maple syrup and adds real wood smoke, nothing else...except love of course. 100% pure maple syrup provides delicate sweetness (but not too sweet) that becomes almost savory with the addition of smoke. 


    • Arugula
    • 2-3 ripe peaches (free stone if possible)
    • 1/2 cup hazelnuts
    • 1/4 cup crumpled goat cheese (optional)
    • Fresh cracked pepper

    For The Dressing:

    • 1/4 cup extra virgin olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoons sesame oil
    • 1 teaspoon Dijon mustard
    • 1 teaspoon tamari or soy sauce
    • 1 tablespoon  Smoked Maple Syrup


    Toast the hazelnuts in a dry skillet until fragrant and golden brown. Allow to cool. Combine all of the ingredients for the dressing in a small canning jar, screw on the lid and shake. Toss the arugula in the dressing then add the peaches, hazelnuts and goat cheese. Finish with fresh cracked pepper to taste.



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