Arugula Salad with Honey-Drizzled Peaches

Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.

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

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.

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.