Simple salads with fresh, local ingredients have always been a favorite of mine. Often times it happens to be that I’m dining at a fresh Farm to Table restaurant or hitting up a Farmer’s Market on Saturday morning and will order salad for my entrée, simply because I know how fresh it will be. This simple arugula salad with peaches, blueberries, pecans, red onion and my version of homemade vegan cheese is based on a lunch I attended a few weeks ago in the city. It was the tastiest salad I had all summer and really, the peaches were just perfect. The restaurant catering the event was South City Kitchen in Atlanta.
I’m looking forward to taking a cheese making class or acquiring a DYI cheese maker so that I make continue to experiment with vegan cheese making.
Top this salad with an easy vinaigrette and more pecans.