Peach Arugula Salad with Brown Butter Pecans
Sweet peaches, peppery arugula, tangy goat cheese, and brown butter pecans come together in fifteen minutes flat. This is the summer salad you will make on repeat.
Equipment
- Large Mixing Bowl
- Small skillet
- Chef's knife
- Cutting board
- Small whisk or fork
- Serving platter or shallow bowl
Ingredients
- 5 oz baby arugula
- 2 ripe-but-firm peaches
- 4 oz goat cheese (chèvre log)
- 1/2 cup pecan halves
- 2 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic vinegar (aged preferred)
- 1 tsp Dijon mustard
- Flaky salt, to finish
- Freshly cracked black pepper, to finish
Instructions
- Toast the pecans: Place a small skillet over medium heat. Add the butter and let it melt, swirling occasionally. Once the butter is foaming and beginning to turn golden (about 2 minutes), add the pecan halves. Cook, stirring constantly, until they are deeply fragrant, glossy, and a shade darker (like the color of a paper bag) – about 3 to 4 minutes. Transfer to a plate to cool.
- Make the dressing: In the bottom of a large mixing bowl, whisk together the balsamic vinegar, Dijon mustard, and a pinch of flaky salt. Stream in the olive oil while whisking until emulsified. Taste and adjust.
- Dress the arugula: Add the arugula to the bowl with the dressing. Toss gently with your hands until every leaf is lightly coated. This step prevents the greens from getting soggy later.
- Slice the peaches: Cut each peach in half, remove the pit, and slice into 1/4-inch thick wedges. If the skin is thin and pretty, leave it on. If thick or fuzzy, peel first. Sprinkle the slices with a tiny pinch of flaky salt.
- Assemble the salad: Transfer the dressed arugula to a serving platter or shallow bowl. Arrange the peach slices in a single layer over the top (don't pile them). Scatter the crumbled goat cheese over everything, dropping the cheese close to the surface for concentrated pockets.
- Finish: Pile the brown butter pecans in a generous cluster in the center (or scatter evenly). Finish with a final pinch of flaky salt and a few cracks of black pepper. Serve immediately.
Notes
Prep ahead: Dressing keeps 1 week in the fridge; toasted pecans keep 5 days at room temp in an airtight container; washed and dried arugula stays crisp in a paper-towel-lined container for 2–3 days. Slice peaches just before serving. Pro tips: Always salt the peaches; don't skip the mustard in the dressing (it emulsifies); crumble goat cheese cold for distinct pieces; double the pecans because they disappear. Variations: Add grilled chicken, smoked salmon, or halloumi for protein. Swap peaches for nectarines, plums, or figs. Make it vegan: skip the cheese, use coconut oil for the pecans.