If you are looking for the perfect summer salad, you can stop looking, because this is it. It's peach season, so let's make the most of them while they are ripe and sweet.
TOTAL TIME: 20 minutes
5 oz. mixed, chopped kale and arugula
1 large peach
3 tablespoons good extra virgin olive oil (plus about a teaspoon)
2 tablespoons balsamic vinegar
1 heaping tablespoon plain yogurt
1 teaspoon Dijon mustard
1 tablespoon Honey or maple syrup (optional if you want the dressing to be sweeter)
¼ cup pumpkin seeds
Crumbled goat cheese (to taste)
Salt (to taste)
Pepper (to taste)
Cut your peach into slices and toss them in about a teaspoon of olive oil. Grill for 2 minutes on each side, or until grill marks start to appear. Set aside to cool.
Add all the kale to your salad bowl along with salt and 3 tablespoons of olive oil. Massage the kale with clean hands for about 5 minutes, or until it starts to soften a little.
In a small bowl, whisk together the balsamic, yogurt, mustard, honey/maple syrup (optional), and pepper.
Add peaches, cheese, pumpkin seeds, and the dressing. Toss well before serving.