Ingredients

1/4 cup finely chopped toasted pecans

1/2 teaspoon kosher salt

1 4-oz log goat cheese

6 cups baby arugula (4 ozs)

1 T Extra virgin olive oil

zest and juice of 1 lemon

4 firm but ripe peaches, halved and pitted

4 T honey

Preparation

  1. Place pecans in a shallow dish. Season with 1/4 t salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate until firm and 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 1/4 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 goat cheese and drizzle each salad with 1 T honey.