⅓ cup (60g) dried Khorasan wheat
¼ teaspoon sea salt
1/2 cup (60g) raw pistachios
1 teaspoon olive oil
2 teaspoons maple syrup
¼ teaspoon sea salt
½ small shallot (15g)
2 tablespoons champagne vinegar
¼ teaspoon sea salt
3 tablespoons (42 g) unsalted butter
½ teaspoon or so good quality chili (see note)
2 cups (90g) packed arugula
1 just-ripe peach (180g)
¼ cup (36g) crumbled feta cheese
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.