Total Time
Prep 10 mins
Cook 5 mins

Arugula is not for everyone - it has a bit of a bite! This salad pairs peppery arugula with sweet peaches and the tang of cheddar cheese. It is finished off with a very simple red wine vinaigrette (you'll have extra for another use). From "Real Simple" magazine.


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

Peaches would have been good in this and appropriate but they are out of season. I used a Fuji apple instead. We loved the dressing! Made for Veg Tag/February.

COOKGIRl February 08, 2013