Arugula Salad with Peaches and Raddish

This weekend I took on my final wedding cake dry run.

My last chance to learn something about decorating a cake before I make the official cake of matrimony.

And I did learn something very important. I needed to throw out my current decoration game plan and come up with something way WAY easier. Something where it intentionally looks messy. 

I finally feel better about making the cake for someone’s big day, but I don’t feel good about all the frosting I ate during this cakes production.

So I decided to cleanse myself with a light and tasty salad.

You will need…

 4 cups arugula

3 ripe peaches, pitted and thinly sliced

5 radishes, sliced very thin

¼ cup toasted almonds (raw is fine too) slivers

¼ cup peeled pecarino romano cheese (use a vegetable peeler)

¼ cup olive oil

2 lemons juiced

1 teaspoon sugar

Salt and pepper to taste

Start by combining the arugula and radish in a bowl or on a platter.

Then, whisk together the olive oil, lemon juice and sugar. Season it well with salt and pepper.

Drizzle the dressing over the arugula and radishes and toss well.

Top the salad with the peaches, almonds and cheese.

Toss again and serve.

Love and Beer Floats

Angela  

Arugula Salad with Peaches and Raddish

4 cups arugula

3 ripe peaches, pitted and thinly sliced

5 radishes, sliced very thin

¼ cup toasted almonds (raw is fine too) slivers

¼ cup peeled pecorino romano cheese (use a vegetable peeler)

¼ cup olive oil

2 lemons juiced

1 teaspoon sugar

Salt and pepper to taste

Start by combining the arugula and radish in a bowl or on a platter.

Then, whisk together the olive oil, lemon juice and sugar. Season it well with salt and pepper.

Drizzle the dressing over the arugula and radishes and toss well.

Top the salad with the peaches, almonds and cheese.

Toss again and serve.