Peach and Bocconcini Salad with Arugula

I am craving spring and it is no secret to those that know me and check in on my space that I despise winter. My smallish frame has a most difficult time keeping warm, even in my apartment, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good number of cold months in a row with little relief. In addition to that, I miss the warming sun on bare skin.

I suppose that is one of the reasons I made this refreshing peach salad that can hardly be said to be seasonal here in Canada, but I can dream of warmer times. I rarely use canned ingredients, but was invited to try California cling peaches that are not packed in that usual syrupy, sugary mixture of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during these dreary months, but we all need a bit of sweetness in our diet, no matter the time of year. Store this one away for fresh peach season or just hurry off to the store and get some canned peaches as I did if you can't wait that long.

Mild bocconcini cheese really takes on the natural sweetness of the peaches and tartness of the vinegars, especially when marinated, and the earthy tender greens and fresh basil fill out the whole taste experience. You won't be disappointed with this delightful side salad.

Recipe by Lisa Turner
Adapted from the California Cling Peach Board
Published on January 27, 2013

Simple and refreshing, slightly sweet and savory salad of marinated peach slices and bocconcini cheese served over arugula

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Ingredients:

14 oz (400 ml) can water-packed and sugarless California cling peach slices
1 tablespoon white balsamic vinegar
1 tablespoon champagne vinegar
splash of rice vinegar (optional)
1 tablespoon olive oil
1 teaspoon fennel seeds
1 teaspoon red chili flakes
1/2 teaspoon sea salt
9 to 10 1-inch bocconcini balls, cut into quarters or halves
1/3 cup fresh basil, cut into fine strips
2 cups arugula
2 to 3 tablespoons pistachios or coarsely chopped walnuts (optional)

Note: Use 2 tablespoons of white wine vinegar in place of the balsamic and champagne vinegars if desired and do experiment with the vinegars and oils you have on hand.

Instructions:

Drain the peaches, reserving a few tablespoons of the liquid.
Whisk together the vinegars, 1 to 2 tablespoons of the reserved peach liquid, olive oil, fennel seeds, red chili flakes and salt. Gently stir in the bocconcini cheese and peach slices, and marinate for at least an hour at room temperature or overnight in the refrigerator.
Add the basil and gently toss. To serve, line salad plates with some arugula, drizzle over some of the dressing and top with peach slices, bocconcini cheese and basil. Sprinkle with pistachios or chopped walnuts if desired.

Makes 3 to 4 servings