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   but firm peaches, halved and pitted 4 tablespoons  honey 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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