½ red onion
½ cup white balsamic vinegar
1 teaspoon sugar
½ teaspoon Kosher salt
5 ounces baby arugula
¼ cup fresh flat-leaf parsley, chopped
¼ cup fresh mint, chopped
2 pounds fresh peaches, peeled and pit removed
¾ cup crumbled feta cheese
½ cup toasted pistachios
¼ cup olive oil
21 tablespoons creole mustard
1 to 2 teaspoons honey
Kosher salt and freshly ground pepper
Cut red onion in half lengthwise and thinly slice into half-moons. In a medium bowl, whisk together vinegar, sugar, and ½ teaspoon salt. Add onions and toss to combine. Let stand 10 to 15 minutes.Meanwhile, on a platter or salad plates, arrange arugula, parsley, and mint. Top with sliced peaches, feta, pickled onion, (reserve the vinegar for dressing,) pistachios, and additional parsley and mint, if desired. Whisk olive oil into white balsamic vinegar along with mustard and honey. Check seasoning of dressing adding additional salt and pepper if needed. Drizzle dressing over all and serve.
Yield: 8 servings.
