Arugula Salad With Honey-Drizzled Peaches

This perennial crowd-pleaser is simple, quick, and nourishing. Can be Paleo-friendly and vegan-friendly.

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Ingredients

1. 4 oz. / 120 g semi-soft goat or nut cheese, coarsely cubed
2. ½ tsp. / 1 g ground black pepper
3. 1 tsp. / 5 ml olive oil
4. Zest and juice of 2 medium lemons
5. 4 tsp. / 40 ml bee or date honey
6. 4½ oz / 120 g (6 cups) arugula/rocket or mixed baby greens
7. ¼ cup / 30 g pecans or walnuts, lightly toasted
8. 4 medium peaches or nectarines, sliced

Directions

1. Season cheese pieces with ¼ tsp. / ½ g pepper, and refrigerate.
2. Whisk together oil, lemon zest, juice, remaining pepper, and half the honey.
3. Toss greens, nuts, and peaches in the mixture, taking care to coat evenly.
4. Divide the arugula among 4 shallow bowls. Top with peppered cheese and drizzle remaining honey over each serving.

Serving Size: 2 cups / 480 ml

Exchanges per Serving: 1 Protein, 1 Fruit, 1 Veg, 1 Fat

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