Arugula Salad with Honey-Drizzled Peaches
1/4 cup nuts, pecans, toasted – finely chopped
1/2 teaspoon salt, Kosher – divided
Pepper, black ground – freshly ground to taste
4 ounces cheese, goat, soft – 1 log
4 ounces lettuce, arugula – 6 cups
1 tablespoon oil, olive, extra virgin
1 medium lemon – zest and juice
4 medium peach(es) – ripe but firm, halved and pitted
4 tablespoons honey
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.
Makes 4 servings.
*Recipe and image courtesy of BetterEats.com.*