Recipe courtesy of sweetgreen

Baby Arugula with Balsamic Roasted Peaches, Goat Cheese, Toasted Almonds, Purple Basil, Shallots tossed with a Balsamic Yogurt Dressing and a drizzle of Truffle Oil

  • Yield: 4 servings
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2 peaches

1 tablespoon honey

1 tablespoon balsamic vinegar

1 pound baby arugula, washed

1/2 cup shallots (sliced thinly)

1 cup toasted almonds

1 bunch purple basil

8 ounces goat cheese

Balsamic Yogurt Dressing, recipe follows

1 teaspoon black truffle oil

Salt and freshly ground black pepper

Balsamic Yogurt Dressing:

1 cup plain yogurt, such as Stonyfield organic

1/2 cup balsamic vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil


  1. Cut the fresh peaches into wedges and mix with the honey and balsamic vinegar. Saute for 5 minutes on medium heat until the peaches are coated. Remove and let cool. In a bowl, mix the arugula, peaches, sliced shallots and toasted almonds. Chiffonade a handful of purple basil into the bowl. Crumble the goat cheese on top. Dress with the Balsamic Yogurt Dressing. Finish with the black truffle oil. Season with salt and pepper.

Balsamic Yogurt Dressing:

  1. Mix the yogurt, balsamic vinegar, honey, mustard, lemon juice, salt and pepper together. Then drizzle the oil in slowly until fully combined. Chill until serving.