Rob Shaw - Staff
This vegetarian salad recipe tastes just like spring, thanks to juicy peaches. Pecans add crunch, and goat cheese balances the bitterness of arugula.
- 2 peaches, pits removed, cut into wedges
- 3/4 c arugula
- 1/2 c pecan halves, toasted
- 3 oz goat cheese
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 tbsp dijon mustard
- 2 tbsp honey
In a large bowl, gently toss peaches, arugula, and pecans together. Top with chunks of cheese.
In a small bowl, whisk all ingredients together. Season to taste.
When ready to serve, drizzle dressing over salad.
Top tips: Replace peaches with nectarines if preferred.
If liked, add some crisp prosciutto — cook in a lightly oiled frying pan one to two minutes, turning once. Break up when cold and add to salad.