Peach Salad with Maple Pistachios and Chile Butter Dressing

Course Salad

Prep Time 20

Cook Time 1

Servings large servings or 4 side servings

Author Erin Alderson

Combine the 60g of emmer with salt and about 1 ½ cups water. Bring to a boil, reduce to a simmer, and cook until the wheat is tender but still chewy, 45 to 55 minutes. Like with all whole wheat grains, emmer maintains a chewy texture. Drain and let cool slightly before using in the salad. Alternatively, use leftover grains.
While the grain is cooking, heat your oven to 325˚F. Roughly chop the ½ cups of raw pistachios and place on a sheet tray along with the 1 teaspoon of olive oil, 2 teaspoons maple syrup, and ¼ teaspoon sea salt. Toss until pistachios are well coated and place in the oven. Roast for 15 minutes then remove and cool.
Next, mince the small shallot and place in a bowl with the 2 tablespoons champagne vinegar and ¼ teaspoon sea salt. Let rest until the emmer is done.
When ready to assemble the salad, heat a small skillet over low heat and add the butter. Once the butter is melted, add the ½ teaspoon chili powder and cook for one minute. Remove from the heat and carefully the butter mix into a jar. Add the vinegar/shallot mixture and shake vigorously.
Cut the peach in half, remove the pit, and cut each half into thin slices. Place the arugula in a large bowl and add the peaches, cooked/cooled emmer, feta, pistachios, and the dressing. Toss the salad until well combined, taste/add salt if needed, and serve.

For the chile, I used the Piment D'ville (grown in California). It's a sweet and spicy one that's perfect to bring a bit of oomph.