Circle B Kitchen
Serves 4
1/3 cup balsamic vinegar
1 tablespoon sugar
2 tablespoons white wine vinegar
4 to 6 tablespoons of extra virgin olive oil
1/2 tsp salt
6 cups baby arugula
2 peaches, peeled and sliced
4 oz blue cheese
1/4 cup toasted pine nuts (or substitute walnuts, almonds or pecans)
coarsely ground black pepper to taste
Place the balsamic vinegar and sugar in a small saucepan and bring to a boil. Reduce the heat and let this simmer for about 10 minutes or until it's reduced to about 1/4 cup. Let cool. (it will thicken as it cools so don't let it reduce to far).
Whisk together the vinegar, olive oil and salt.
Place the arugula in a large salad bowl and toss with the vinaigrette.
Top the arugula with the sliced peaches and scatter the blue cheese over the top. Sprinkle with the pine nuts and then drizzle with the cooled balsamic reduction and a good grinding of coarse black pepper.