High Fructose Corn Syrup Free Arugula-Peach Salad with Honey-Balsamic Vinaigrette
Total time20 min
Prep time15 min
Cook time5 min
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
- 1 tsp 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!