Marietta Daisies Garden Club

Peach Blueberry Arugula Salad

Enjoy Summers Bounty

with this Elegant Salad.

INGREDIENTS

Pecan Brittle:

• 1 cup raw, unsalted pecans, roughly chopped

• 1/2 cup raw pumpkin seeds (pepitas)

• 1/4 cup maple syrup

• 2 teaspoons olive oil

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

  
  

  Vanilla Balsamic Vinaigrette:

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar

• 2 teaspoons honey

• 1/2 teaspoon pure vanilla extract

• 1 tablespoon Dijon mustard

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1 fresh clove garlic smashed

  
  

  Salad:

• 5 ounces arugula

• 2 mini cucumbers, thinly sliced

• 1 cup fresh blueberries

• 2 peaches, thinly sliced

• 1/2 cup crumbled feta cheese

DIRECTIONS

1. Preheat oven to 275 degrees and line a small baking sheet with parchment paper.

2. In a medium bowl, add pecans, pumpkin seeds, maple syrup, olive oil, vanilla, salt and pepper, and mix well to coat.

   Spread onto baking sheet and bake for 35 minutes, rotating pan halfway through.

3. Remove from oven and let cool. Once cooled, break into small, bite-sized pieces. (To speed up the cooling process, place in freezer for a few minutes.)

4. In a medium bowl, whisk together all Vanilla Balsamic Vinaigrette ingredients and set aside.

5. On a large platter, assemble arugula, cucumbers, blueberries and peaches.

   Sprinkle feta cheese over top and toss gently with vinaigrette.

   Serve and enjoy immediately (salad will get soggy as it sits).