Ingredients
- 1/4 cup finely chopped toasted pecans, (see Tip)
- 1/2 teaspoon kosher salt, divided
- Freshly ground pepper to taste
- 1 4-ounce lo 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 tablespoon honey
Cooking Directions
Step 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.
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 294
- Carbohydrates: 36g
- Fat: 16g
- Protein: 8g
- Dietary Fiber: 3g
- Saturated Fat: 5g
- Monounsaturated Fat: 7g
- Cholesterol: 13mg
- Potassium: 404mg
- Sodium: 253mg
- Exchanges: 1 fruit, 1 vegetable, 1 carbohydrate (other), 1 high-fat meat, 1 1/2 fat
- Carbohydrate Servings: 2.5