- 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)
- 1sliced peach
- 2 chunks of white Cheddar
Method to prepare:
Heat the oven to 350o. On the border of baking sheet, toast the pecans. Keep tossing them until you get a sweet aroma. This should take around 4-5 minutes. Once you get the fragrance, set it out to cool. Once it gets cooled up, chop in into slices. Now in a large bowl, beat some slippery olive oil, the red wine vinegar, the greasy mustard, glittery honey, about 1/4th teaspoon of salt and 1/8th teaspoon of pepper. Lastly, add the arugula, sliced peaches, cheesy cheddar and pecans. Mix them all together well and if required throw in a running over olive oil.
This should serve 4 people. 15 minutes is all you need to prepare this healthy yet cheesy salad.
The arugula, peach and cheddar salad could be a great Sunday brunch recipe. However, considering its nutritious value you may even have it for regular working breakfast days.
Tip Alert: in case you don’t like pecans, the best substitute for it is almonds.