Midsummer Yellow Peach and Heirloom Tomato Salad on a Bed of Whipped Goat Cheese

The key between a good salad and a great salad in this dish is picking the best ingredients. Juicy yellow peaches and ripe heirloom tomatoes, mixed with tangy baby arugula and sliced red onions, are all tossed in a sherry vinaigrette (great match with the peaches). The salad sits on a creamy bed of whipped goat cheese, heavy cream, and lemon zest. It's a meal in itself, or a perfect side or starter for lunch or dinner.

My Paleo Marin Rating: 5 Persimmons**

Ingredients:

2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon Dijon (or whole-grain mustard), preferably Edmond Fallot
2 teaspoons fresh lemon juice
Kosher Salt & Pepper to taste
1/4 small red onion, very thinly sliced

4 oz. soft goat cheese, preferably Laura Chanel Original Log; (optional: feta cheese)
6 tablespoons heavy cream (use coconut cream for nondairy option)
1/2 teaspoon lemon zest

2 large heirloom tomatoes (about 14 oz. total), cored and cut into 1/2” wedges
2-3 medium ripe peaches (about 12 oz. total), halved, pitted and cut into 1/2” wedges

1 cup packed baby arugula

Directions:

1. In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season with salt and pepper to taste. Stir in the red onion slices and set aside.

2. Crumble the goat cheese in the bowl of a food processor. Whip until creamy, wiping down the sides as necessary, for about 1-2 minutes. Add the cream and lemon zest and whip until just fluffy, about 1 minute. Transfer to a bowl and season with salt and pepper. Set aside.

3. In the bowl with the dressing, add the tomatoes, peaches and most of the arugula and gently toss to coat. Season to taste with salt and pepper.

4. Spread out the whipped goat cheese on a serving plate or plates, and top with the fruit salad. Sprinkle the remaining arugula on top. Serve immediately.

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Recipe adapted from New York Times recipe here.

**My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.