Red Meat Allergy Friendly Arugula-Peach Salad with Honey-Balsamic Vinaigrette
Total time20 min
Prep time15 min
Cook time5 min
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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
Chef's tipMatch the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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.
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