Ingredients

• 2 teaspoons sugar
• 1/4 teaspoon ground cayenne pepper
• 3/4 teaspoon kosher salt, divided
• 1/4 cup pecans
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon champagne wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 4 cups arugula, trimmed
• 1 tablespoon basil, julienned
• 2 ounces soft goat cheese
• 1/4 teaspoon freshly ground black pepper
• 1/2 shallot, minced
• 1/2 red onion, thinly sliced
• 4 peaches, halved and pitted

Directions

1. Heat grill to medium-high. Heat oven to 350 degrees F.

2. In a small bowl, combine sugar, cayenne pepper and 1/2 teaspoon salt.

3. Coat pecans with cooking spray; add to sugar mixture and toss to cover. Toast in oven, shaking frequently.

4. Meanwhile, in a small bowl, whisk together next five ingredients and remaining salt. Set aside.

5. Coat peaches with cooking spray and grill 5 minutes, or until just softened. Let cool slightly.

6. Meanwhile, in a large bowl, toss together arugula, basil, red onion and dressing; evenly divide among four plates.

7. Top each salad with 2 peach halves and sprinkle with one-fourth of the goat cheese and pecans. Season with pepper.

Email to a friend | Print this recipe | Back