Fructose Free Arugula-Peach Salad with Honey-Balsamic Vinaigrette
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- ½ cup pecan halves
- 5 oz baby arugula
- 2 ripe peaches, pitted and thinly sliced
- 2 oz parmesan, shaved with a vegetable peeler
For the vinaigrette
- 2 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!