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Arugula Salad with Honey-Drizzled Peaches

  • 20 m
  • 20 m
Virginia Willis
“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.”


    • ¼ cup finely chopped toasted pecans, (see Tip)
    • ½ 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


  • 1 Place pecans in a shallow dish. Season with ¼ 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.
  • 2 Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining ¼ teaspoon salt and pepper.
  • 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.
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