Bring a pot of water to boil. While the water is heating, prep the ingredients.
Prep the Ingredients
Clean and dry the arugula, mince the garlic and then using the side of a large chef knife, smash until it turns into a paste. Peel the shallot and mince.
Chop the almonds. Or mash them into smaller pieces by sealing them in a sandwich bag and smashing with arolling pin until they are broken up – but NOT in crumbs. (You can also add slivered or sliced almonds,whatever you prefer or have on hand.)
Cut the peaches in half, remove pits and slice the peaches into thin slices. Slice the potatoes into ¼ inch thick discs.
Prepare the Ingredients
When the water comes to a boil, add the potatoes and cook until tender when poked with a fork, about 7 minutes. Drain immediately and rinse under cold water. Reserve for later.
While the potatoes are cooking combine the garlic paste, minced shallots and apple cider vinegar in a small bowl.
Slowly add the olive oil to the bowl while constantly whisking to combine with the vinegar. You are emulsifying the oil and vinegar so they don't separate.
Season with salt and pepper, taste and adjust seasonings.
Prepare the Salad
In a large salad bowl, combine the arugula, sliced peaches, sliced cooked potatoes and almonds.
Add some of the dressing to the salad, toss and add more dressing if needed but don't over dress the salad. Nothing worse than a salad swimming in too much dressing.
Taste and adjust seasoning with salt and pepper.
Most of my friends serve the salad before the main course but I served this salad as a side dish with pan fried trout but I also like to serve a salad after the main course. No matter when you serve this salad, it's delicious.