Peach, Blueberry, Gorgonzola Spicy Arugula Salad

• 1/4 cups Extra Virgin Olive Oil
• 1 whole Lemon, Juiced
• 1 Tablespoon Honey
• 1 Tablespoon Sriracha
• 1/2 teaspoons Salt
• __
• 3 cups Baby Arugula
• 1 whole Fresh Peach
• 1/2 cups Gorgonzola Crumbles
• 1/2 cups Fresh Blueberries
• 1/4 cups Toasted Pine Nuts
• 1/2 teaspoons Cracked Pepper

1. To prepare the DRESSING:
2. Combine olive oil, juice of 1 whole lemon, honey, Sriracha and salt. Whisk or shake in tightly sealed container until completely mixed. Spiciness of dressing can be controlled with less/more Sriracha.
3. Wash, dry and separate arugula into two individual bowls. Top with slices of peeled, sliced fresh peach. One whole peach is enough for two salads. Fan out peach slices in a star pattern. Sprinkle each salad with blueberries, toasted pine nuts* and gorgonzola.
4. *Toast pine nuts in a dry skillet over low heat until golden brown. Keep an eye on them. They will brown quickly.
5. Drizzle each salad with dressing. Top with a sprinkle of fresh cracked pepper. Eat and enjoy!

ubc, lemon, honey, sriracha, salt, arugula, fresh peach, gorgonzola crumbles, fresh blueberries, ubc, pepper

Taken from tastykitchen.com/recipes/salads/peach-blueberry-gorgonzola-spicy-arugula-salad/ (may not work)