Ingredients:

  • 3 tbsp (45ml) Extra-virgin olive oil
  • 2 tbsp (30ml) Balsamic vinegar
  • 1 tbsp (15ml) Honey or maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 clove Garlic, minced
  • 1/4 tsp Fine sea salt
  • 1/4 tsp Freshly cracked black pepper
  • 5 oz (142g) Fresh baby arugula
  • 2 large Ripe peaches, pitted and sliced
  • 1/2 cup (60g) Goat cheese crumbles
  • 1/2 cup (60g) Pecans, toasted
  • 1/4 small Red onion, thinly sliced

Instructions:

  1. In a small jar or bowl, combine the olive oil, balsamic vinegar, honey, Dijon, minced garlic, salt, and pepper. Whisk or shake vigorously until the dressing is emulsified.
  2. Place pecans in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat immediately.
  3. Pit and slice the peaches into uniform wedges.
  4. In a large bowl, combine fresh arugula and thinly sliced red onions. Drizzle with half of the vinaigrette and toss gently.
  5. Top the greens with peach wedges, toasted pecans, and goat cheese crumbles.
  6. Drizzle the remaining dressing over the top. Garnish with fresh basil if desired and serve immediately.