Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1/4 cup finely chopped toasted pecans (see Tip)
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce log goat cheese
6 cups baby arugula (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 ripe but firm peaches, halved and pitted
4 tablespoons honey

1. Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
2. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
3. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.

NUTRITION INFORMATION: Per serving: 294 calories; 16 g fat (5 g sat, 7 g mono); 13 mg cholesterol; 36 g carbohydrate; 8 g protein; 3 g fiber; 253 mg sodium; 404 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (25% dv).
2 1/2 Carbohydrate Servings
Exchanges: 1 fruit, 1 vegetable, 1 carbohydrate (other), 1 high-fat meat, 1 1/2 fat

TIP: Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

The slight tang of the lemon and the peppery brightness of the arugula were a perfect compliment to the sweetness of the fruit and honey. With a slice of the goat cheese log, the salad was just perfect. I am lucky to have both a peach and a fig tree, so I served the salad with half of a ripe peach and half of a ripe fig. Delicious!

Judith, La Crescenta, CA