Citrus & Peach Salad Recipe

Prepare fruit and greens

Rinse and thoroughly dry the baby arugula using a salad spinner or paper towels; place in a large mixing bowl. Peel and segment the mandarin oranges, remove any seeds. Slice the peeled peach thinly; if serving immediately keep slices whole, or cut into wedges. If using melon, use a melon baller or dice into small 1/2-inch cubes. Tear prosciutto slices into bite-sized pieces. Crumble the goat cheese into small chunks.

Add the mandarin segments, peach slices (or wedges), melon pieces, torn prosciutto, and most of the crumbled goat cheese to the arugula. Reserve a small amount of goat cheese and a few prosciutto pieces for finishing the plated salad.

Blend the dressing

Place the chopped peach and chopped melon (about 1 cup) in a blender or food processor and puree until smooth. If you prefer a slightly textured dressing leave a few small chunks. Add the white balsamic vinegar, lemon juice, Dijon mustard, honey, salt, and pepper; pulse to combine. With the blender running slowly, stream in the 3 tablespoons of extra-virgin olive oil until emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a splash of vinegar if it needs more brightness.

If the vinaigrette is too thick, thin with 1–2 teaspoons of cold water until it reaches a pourable consistency. Chill briefly if you prefer it cold; otherwise use at room temperature.

Reduce balsamic

Pour 1/2 cup balsamic vinegar into a small nonreactive saucepan and add 1 teaspoon brown sugar or honey if desired. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently, stirring occasionally, until reduced by about half and syrupy — about 8–12 minutes. Watch carefully to avoid burning. The reduction will thicken further as it cools.

Remove from heat and let cool to room temperature; the reduction should be pourable but thick enough to hold a line when drizzled.

Toss the salad lightly: drizzle about 3 tablespoons of the peach-melon vinaigrette over the arugula mixture (reserve any extra for passing). Using clean hands or tongs, gently toss until ingredients are evenly coated but not drenched.

Divide the dressed salad among 4 plates or bowls. Evenly distribute the reserved goat cheese and prosciutto pieces on top. Sprinkle the toasted sliced almonds and torn mint leaves over each plate.

Using a spoon, artistically drizzle the cooled balsamic reduction over each salad in a thin zigzag or dot pattern. Finish with a light sprinkle of flaky sea salt and a tiny drizzle (about 1/4 to 1/2 teaspoon) of extra-virgin olive oil if desired.

Serve immediately. Leftover dressing can be refrigerated for up to 3 days; balsamic reduction will keep in the fridge up to 2 weeks.