Arugula Salad with Honey-Drizzled Peaches


1/4 cup finely chopped toasted pecans, (see Tip) 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 firm peaches, halved and pitted 4 tablespoons honey


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