Top Chef Richard Blais favors organic produce for this lively salad of spicy arugula and sweet juicy peaches.

Makes 4 servings.

Prep Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 284
Sodium: 215mg
Fat: 20g
Carbohydrates: 20g
Cholesterol: 13mg
Fiber: 4g
Protein: 6g

Arugula and Peach Salad

• Fiber Rich

Ingredients

3 cups sliced ripe peaches and/or plums (4 to 5)
1/4 cup olive oil
1/4 cup white balsamic vinegar or Champagne vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon McCormick® Gourmet Collection 100% Organic Basil Leaves
1 tablespoon sugar
2 teaspoons McCormick® Gourmet Collection 100% Organic Dill Weed
6 cups baby arugula leaves
1/4 cup thinly sliced green onion
1/2 cup crumbled blue cheese
2 tablespoons McCormick® Gourmet Collection 100% Organic Sesame Seed, toasted

Directions

1. Toss peaches, oil, vinegar, cilantro, basil, sugar and dill weed in medium bowl. Let stand 15 minutes.

2. Just before serving, toss arugula, peach mixture and green onion in large bowl. (Or divide among individual plates.) Sprinkle with blue cheese and sesame seed.

Tips

To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

Test Kitchen Tip: Prepare as directed, using other stone fruit such as nectarines or the hybrids, plumcots or pluots.

This recipe was created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.

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