White Peach, Almond and Arugula Salad with a side of Salume

~ White Peaches, Almonds, Arugula, Mint, Thyme, Parmigiano ~

Summer food is simple food. Fresh salads are frequent centerpieces on our dinner table. Little else is needed except an assortment of cheese, salumi and a chilled glass of wine to round out the meal when no-cooking is advised. This salad is inspired by the sweetly perfumed white peaches and feisty mint that vied for my attention this morning at the local farmer’s market. It was perfectly offset by a selection of salame I recently recieved from  Columbus Salame with a selection of artisan and classic salame – perfectly timed for al fresco summer dining. 

It’s no coincidence that most of the salame we eat happens to come from Columbus. Based in San Francisco, inspired by authentic Italian tradition, Columbus puts the artisan in salame, using “100% hand-trimmed pork from hogs that are raised to strict standards. They are fed 100% vegetarian diets, never given antibiotics or growth hormones and raised to the highest standards in reduced-stress environments.” Not only that, all Colombus salumi is gluten free, with no MSG and trans fats. If I am not making my own salame, than I carefully pick the product I purchase, and that product is frequently Columbus.

The salami is missing, because I ate it.

White Peach, Almond and Arugula Salad with Lemon Honey Dressing
Serves 4 

2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons runny honey
1/2 teaspoon salt
1/2 cup extra-virgin olive oil

6 to 8 ounces fresh arugula
1/2 cup mint leaves, torn in half if large
2 ripe, but not too soft, white peaches, pitted and thinly sliced
1/3 cup coarsely chopped toasted almonds
1/4 cup shaved Parmigiano cheese
Freshly ground black pepper
Fresh thyme sprigs

Whisk the lemon juice, vinegar, honey and salt together in a small bowl. Slowly add the olive oil in steady stream, whisking constantly to emulsify.
Toss the arugula and mint together in a large bowl. Add peaches and almonds. Drizzle with half of the dressing and toss again. Divide among serving plates. Scatter cheese over each plate. Garnish with fresh thyme and black pepper. Drizzle with additional dressing to taste.

Disclosure: I received a complimentary box of assorted salame from Columbus Salame. I have not been compensated for my post and the opinions expressed are mine.