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Arugula Salad with Honey-Drizzled Peaches

  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes to toast nuts and seeds
  • Servings: 4
  • Course: Soups & Salads

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.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.

Ingredients

  • ¼ cup finely chopped toasted pecans
  • 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
  • Reynolds KITCHENS® Quick Cut™ Plastic Wrap

Directions

Step 1

Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Place the log on Reynolds KITCHENS® Quick Cut™ Plastic Wrap; roll up and refrigerate until firm, if necessary, then cut into 8 rounds.

Step 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.

Step 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.

How to Toast Nuts & Seeds for Salads

For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)

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