I m delving into an unfortunate part of my food history here: My brief love affair with store-bought poppy seed dressing. Maybe I just fell for the wrong one, but the romance came to an abrupt end when I came to my senses and read the label. Hydrogenated soybean oil? http://sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/02/18/FDGS24VKMH1.DTL" target="_blank">High fructose corn syrup? http://news.independent.co.uk/health/article2586652.ece" target="_blank">Sodium benzoate? No thanks.Years later I m working the issues out and rekindling the love, this time with healthy http://www.regaininghealthnaturally.com/Coconut_Information/Health_Benefits_of_Coconut_Oil.shtml" target="_blank">raw coconut fat, (http://www.living-foods.com/articles/coconutbenefits.html" target="_blank">and here), and sweet, sweet agave syrup. And what better vehicle than some of the delicious white peaches which are so very in season right now? Aromatic arugula and fennel make a simple salad that stands out! Arugula & White Peach Salad With Creamy Poppy Seed Dressing: Serves 2-4Creamy Poppy Seed Dressing: 1C young coconut meat, or soaked cashews if coconut is not available 1/2C coconut water, or filtered water 1/4C agave syrup 1/4C apple-cider vinegar 2T white onion 1T stoneground mustard 1T poppy seeds Dash of sea saltBlend all ingredients except the poppy seeds until smooth and emulsified. Add poppy seeds, blend very briefly to mix.Pour dressing liberally over 4C arugula, 1 large sliced white peach, 1/2C thinly sliced fennel, and garnish with pecans or pine nuts. Reserve the extra dressing for another beautiful summer day!
