Peach, Feta, Arugula Salad with Basil Infused Olive Oil Dressing

Basil Dressing • 1 garlic clove • 4 tablespoons white balsamic vinegar • 6 tablespoons Zejd Basil Infused Oil • 1 teaspoon Dijon mustard • ¼ teaspoon salt • ¼ teaspoon black pepper • 1 teaspoon honey Peach, Feta, and Arugula Salad • 140g baby spinach and arugula mix • ½ cup toasted walnuts • 2 ripe peaches • ¼ red onion • 85g crumbled feta cheese 1. Blend all dressing ingredients until smooth. Transfer to a sealed jar or bottle and refrigerate until needed. 2. In a large bowl, combine the greens mix. Slice the peaches and red onion thinly, then arrange them on top of the greens mix, along with the crumbled feta and toasted walnuts. 3. Drizzle with the dressing to taste, toss gently, and serve. Reserve any extra dressing for another use.

Basil Dressing
• 1 garlic clove
• 4 tablespoons white balsamic vinegar
• 6 tablespoons Zejd Basil Infused Oil
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon honey
Peach, Feta, and Arugula Salad
• 140g baby spinach and arugula mix
• ½ cup toasted walnuts
• 2 ripe peaches
• ¼ red onion
• 85g crumbled feta cheese

1. Blend all dressing ingredients until smooth. Transfer to a sealed jar or bottle and refrigerate until needed.
2. In a large bowl, combine the greens mix. Slice the peaches and red onion thinly, then arrange them on top of the greens mix, along with the crumbled feta and toasted walnuts.
3. Drizzle with the dressing to taste, toss gently, and serve. Reserve any extra dressing for another use.