For the Pickled Shallots – 1 medium or 2 small shallots, thinly sliced (75 g) – 3 tbsp (45 mL) red wine vinegar – 1 tsp sugar – ¼ tsp salt – ½ cup water For the Basil Dressing – ¼ cup (60 g) olive oil – 2 tbsp (30 mL) white wine vinegar – 1 tbsp (15 g) maple syrup – 1 tsp Dijon mustard – 2 tbsp fresh basil, finely chopped – 1 garlic clove, grated or crushed – salt and pepper
For the Salad – 5 ounces (145 g) baby arugula – 2 peaches, pitted and sliced – ½ cup corn kernels (75 g) – ½ cup sliced almonds (28 g)
Add the vinegar, sugar and salt to a heat-proof bowl or glass measuring up. Add 1/2 cup boiling water and stir. Add the sliced shallots. Set aside to pickle for at least 15 minutes.
In a medium bowl or glass measuring cup, add oil, vinegar, maple syrup, Dijon, basil and garlic. Season with salt and pepper, then whisk to combine.
Add arugula to a large bowl. Drizzle half the dressing over top. Season with salt and pepper, then toss to coat.
Drain pickled shallots, then scatter over top. Top with peaches, corn and toasted almonds. Drizzle remaining dressing over top, then toss lightly to combine.
Sprinkled with toasted almonds and enjoy your beautiful salad!
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