Ingredients
Method
Prepare Your Dressing
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until the mixture looks smooth and slightly thickened.
- Season with a pinch of salt and pepper. Set aside.
Slice the Peaches
- Cut your peaches into thin wedges, about ¼-inch thick. Choose peaches that yield slightly when gently pressed but aren't mushy. Slice just before assembling to prevent browning.
Build Your Salad Base
- Place the arugula in a large serving bowl, ensuring there is plenty of room to toss all the ingredients without spilling.
Add Toppings and Dress
- Arrange the peach slices over the greens, then scatter the crumbled goat cheese, pecans, and red onion across the top.
- Drizzle about three-quarters of the dressing over everything, saving the rest on the side for anyone who wants extra.
- Gently toss with clean hands or salad tongs until the greens are lightly coated.
Serve Immediately
- Transfer to individual plates or serve family-style straight from the bowl. Enjoy right away while the arugula is still crisp and the peaches are at their peak.
Notes
Use ripe peaches that yield slightly when pressed and smell fragrant. Avoid overdressing the salad—start with less and add more as needed. If raw onion is too sharp, soak slices in cold water for 10 minutes first. Slice peaches just before assembling to prevent browning. Store leftover undressed components separately in airtight containers in the refrigerator for up to 2 days. This salad does not freeze well. For a milder flavor, swap arugula with baby spinach. Feta or mozzarella can replace goat cheese, and sliced almonds can replace candied pecans.