We had a fabulous Memorial Day weekend in Mammoth albeit a short one. One thing I love the most about our time there is that we all get to sit at the table each night and have dinner. Afterwards, we play some board games or watch a movie together - a perfect evening. Here at home, it is a rare night to sit at the table all at once due to the kid's sports schedules and Marc's work schedule.
The relaxing time also gives me more time to cook and try new dishes. The current issue of Real Simple magazine features 10 salads with 3 different dressings and we decided to try a few. I had to post this salad since it was the favorite of the weekend. It is simply arugula, peaches, roasted pecans ( we used walnuts) and white cheddar with a balsamic dressing ( used just a sprinkling of sugar in lieu of honey). DELISH! Here is the recipe - enjoy!
Ingredients
- 1/4 cup pecans
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- kosher salt and black pepper
- 2 bunches arugula (6 cups)
- 1 peach, sliced
- 2 ounces sharp white Cheddar, cut into chunks
Directions
- Heat oven to 350° F. On a rimmed baking sheet, toast the pecans, tossing once, until fragrant, 4 to 5 minutes; let cool, then chop.
- In a large bowl, whisk together the oil, vinegar, mustard, honey, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the arugula, peach, Cheddar, and pecans and toss to coat.
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