Getting a little tired of peach salsas and cobblers a month and a half into the picking season? This original recipe for a savoury peach and chévre salad is rustic and simple. The salad combines all of my favourite juxtapositions of taste- sweet and salty, tangy and bitter, rich and light.

On a lazy Sunday of the Labour Day long weekend, I decided I needed to do something with some of my leftover Ontario peaches. A short while later I was munching away on this subtle, fresh salad, which is perfect for a dinner party salad course. While peaches go hand in hand with desserts and treats, there are many occasions where you can add then to savoury dishes, to balance out the flavours.

And best of all, this dish takes minutes to prepare! The most complicated part is toasting the walnuts, so even a kitchen novice should be emboldened to give this recipe a shot.

Ingredients (serves 2)

3 cups of arugula, or arugula salad mix

1 ripe Ontario peach

3 Tablespoons of crumbled chévre cheese

1/8 small red onion, sliced thinly

3 Tablespoons of walnut pieces

olive oil

balsamic vinegar

salt and pepper- to taste

- Put a small frying pan on medium heat and add the walnut pieces. Toast nuts, turning over with a spoon every few minutes so they cook evenly. Set aside to cool.

- Slice peach into thin slices. In two salad bowls, divide the arugula, and place peaches, chévre, and sliced red onions on top. Add cooled nuts, and sprinkle with salt and pepper to taste.

- Drizzle finished salad with a good quality olive oil and a small amount of balsamic vinegar. Enjoy!