Arugula Salad with Honey-Drizzled Peaches
Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.
Ingredients
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1/4 cup finely chopped toasted pecans, (see Tip)
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1/2 teaspoon kosher salt, divided
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Freshly ground pepper to taste
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1 4-ounce log goat cheese
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6 cups baby arugula, (about 4 ounces)
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1 tablespoon extra-virgin olive oil
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Zest and juice of 1 lemon
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4 but firm peaches, halved and pitted
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4 tablespoons honey
Directions
1.
Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
2.
Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
3.
Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.
Tip:
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition information
Calories 294, Total Fat 16 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Cholesterol 13 mg, Sodium 253 mg, Carbohydrate 36 g, Fiber 3 g, Protein 8 g, Potassium 404 mg. Daily Values: Vitamin A 25%, Vitamin C 35%. Exchanges: Fruit 1,Vegetable 1,Other Carbohydrate 1,High-Fat Meat 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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