Simple Arugula Salad - cooking recipe

Ingredients

Salad
1/4 cup pecans
6 cups baby arugula
1 peach, sliced
2 ounces sharp white cheddar cheese, diced
Red Wine Vinaigrette
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Preparation

Preheat oven to 350 degrees F; on a rimmed baking sheet, toast pecans, tossing once, until fragrant, 4 to 5 minutes.
Let cool and chop pecans; set aside.
In a serving bowl, toss together arugula, sliced peach, and cheddar.
Whisk together vinaigrette ingredients OR place them in a glass jar with a tight fitting lid and give them a good shake.
Drizzle 4 tablespoons of the vinaigrette over salad and scatter pecans on top; toss to combine.
Serve with additional vinaigrette, if desired.