Arugula, Peach, and Cheddar Salad By Kristin
1/4 cup pecans
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
kosher salt and black pepper
2 bunches arugula (6 cups)
1 peach, sliced
ounces sharp white Cheddar, cut into chunks
1. Heat oven to 350° F. On a rimmed baking sheet, toast the pecans, tossing once, until fragrant, 4 to 5 minutes; let cool, then chop.
2. In a large bowl, whisk together the oil, vinegar, mustard, honey, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the arugula, peach, Cheddar, and pecans and toss to coat.
Pairs Well With
If peaches aren't in season, I will sub them out and make with apples instead. Still tasty!