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Organic Recipes > Salad or Side > Arugula Salad with Honey-Drizzled Peaches



Arugula Salad with Honey-Drizzled Peaches (Serves 2-4)
courtesy of Eating Well

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
1/4 cup finely chopped toasted pecans
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce log goat cheese
6 cups baby arugula (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 but firm peaches, halved and pitted
4 tablespoons honey

Method
  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.
  4. 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.






 
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