This fresh summer salad is layered with seasonal, sweet peaches, melted Brie cheese, and bitter arugula greens tossed in a truffled vinaigrette for one of the best salads you’ll have all season long!
As a food writer, inspiration is found everywhere: farmer’s markets, food magazines, and restaurants being the top three for me. Specifically, restaurants on this little island called Martha’s Vineyard. Today’s inspiration comes straight from one of my favorite places to have dinner on the Vineyard and it’s called Detente. Located on Winter Street, tucked inside Nevin Square, Detente is owned by Chef Kevin Crowell and I consider him to be one of the best chefs on island.
His food is thoughtful, creatively arranged and composed, and delicious. Every bite is a symphony of flavors, as corny as that may sound. Like this salad, for example. At Detente, they create this salad every summer with the best peaches they can find, layering them with Taleggio cheese that’s been melted to just the right temperature, topped with an arugula salad that’s slightly (just ever so slightly) dressed with a truffle vinaigrette. I’m so obsessed with this salad that I’ve written about it not once, but twice: listed in my President-Worthy Date Night Ideas on Martha’s Vineyard and an essential part of What We Ate: Summer 2013 on Martha’s Vineyard.
Every summer I celebrate this salad, I look forward to it, I dream about it. And every summer it delivers. The sweet burst of perfectly ripe peaches, the lusciously melted cheese, and the bitter bite of the arugula elegantly tossed in a mixture of balsamic vinegar and truffle oil.
If you don’t have plans to visit Martha’s Vineyard anytime soon (and I suggest you do!), here’s the recipe I recreated at home using peaches, Brie cheese (if you can find Taleggio, please use that!), and arugula. You can find truffle oil now almost everywhere, or you can order it online. This is the ideal salad to make for guests, as it’s impressive in flavor but so quick to put together – no chopping of vegetables! And if you do decide to visit Martha’s Vineyard, leave a comment below and I’ll make sure to let you in on my best foodie secrets on island.
- 4 medium-sized peaches
- ½ pound Brie cheese
- 1 bunch fresh arugula
- 1 tablespoon truffle oil
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- Preheat your oven to broil and set aside a serving dish that's oven safe.
- Wash and slice peaches into ¾ inch slices - layer on serving dish.
- Thinly slice brie cheese and layer over peaches.
- Place in oven for 3-4 minutes, until brie is melted and peaches are slightly warmed through.
- In the meantime, whisk together oils, vinegar, salt, and pepper. Toss arugula lightly.
- Remove peaches and brie from oven, top with dressed arugula and serve immediately.