So it was my son Jesse and my first official first day of school. (My son Nicholas reluctantly started last Thursday.)  When I asked him how it was, he said "I survived the first day of 3rd grade and made it out alive!

As usual, the first week of school is HOT!!!  When I got home, I tried to think of something that I could make that would be light and refreshing.  I had some chicken, so I threw that in my go to marinade which you can find on my blog.  It only needs an hour or so.  I also had some nice ripe peaches.  I decided to make my Peach and Fennel Salad.  For those of you who haven't tried fennel, it has somewhat of a licorice flavor and is very refreshing.  The sweetness of the peaches, the peppery taste of the arugula goes great with the saltiness of the prosciutto and the licorice taste of the fennel. The creamy goat cheese makes it over the top fantastic!  It is truly a summer refresher!  Try it on one of these warm nights, I promise you will love it.

Ciao, keep cool, and happy cooking.

Peach, Arugula and Goat Cheese Salad

• Ingredients
• 3 ripe yellow peaches, pitted and cut into thin wedges
• 1/2 medium bulb fennel, thinly sliced (you can use a mandoline)
• 1/4 small red onion, thinly sliced  
• Extra Virgin Olive Oil, for drizzling
• Juice of 1 lemon

• 
  
• Kosher salt and freshly ground black pepper
• 4 oz prosciutto, thinly sliced
• 4 handfuls of arugula
• 3 oz. crumbled goat cheese

RECIPE TOOLS

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DIRECTIONS

Combine the peaches, fennel and onions in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.

Mix the the peach mixture with the arugula and put on a platter.  Put slices of prosciutto on top of the salad, and sprinkle with goat cheese.  

Serve immediately