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Arugula Salad with Peach, Blueberry, and Gorgonzola

A colorful arugula salad filled with fresh summer produce and dressed with a simple vinaigrette.
Author Karen @ The Tasty Bite

Ingredients

  • 3 tbsps olive oil
  • 2 tbsps red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 6 cups baby arugula
  • 2 ripe peaches pitted and sliced
  • ½ cup fresh blueberries
  • 4 oz gorgonzola cheese crumbled
  • ¼ cup toasted almonds chopped

Instructions

  • In a small bowl, whisk together olive oil, vinegar, Dijon mustard, and salt and pepper to taste.
  • Arrange arugula, peaches, and blueberries on a platter, drizzle with the dressing and toss to coat evenly. Top with gorgonzola cheese and toasted almonds.
  • Serve immediately.

Notes

*You can substitute blueberries with raspberries or blackberries.