Recipes

[magicmoodz]

Someone brought this salad to our family lake home this past weekend. It was so good I came home, did a search and found this recipe in Real Simple magazine.

Note: Rather than toasting, I used Trader Joe's candied pecans. I also used Trader Joe's Grass-Fed New Zealand Sharp Cheddar and used a potato peeler to make long, thin strips of cheese rather than chunking it. I have made this salad the last two nights for dinner placing it on a flat rectangular plate and it is so pretty!

Arugula Peach and Cheddar Salad

Serves 4

Ingredients

· 1/4 cup pecans

· 3 tablespoons olive oil

· 1 1/2 tablespoons red wine vinegar

· 1/2 teaspoon Dijon mustard

· 1/2 teaspoon honey

· kosher salt and black pepper

· 2 bunches arugula (6 cups)

· 1 peach, sliced

· 2 ounces sharp white Cheddar, cut into chunks

Directions

1. Heat oven to 350° F. On a rimmed baking sheet, toast the pecans, tossing once, until fragrant, 4 to 5 minutes; let cool, then chop.

2. In a large bowl, whisk together the oil, vinegar, mustard, honey, ¼ teaspoon salt, and ? teaspoon pepper. Add the arugula, peach, Cheddar, and pecans and toss to coat.