Boiled Peanut Salad

Deselect All

Apple Cider-Herb Vinaigrette:

1 tablespoon apple cider vinegar

2 teaspoons honey

2 teaspoons whole-grain mustard

1/4 cup extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Boiled Peanut Salad:

One 5-ounce package baby arugula

2 cups shelled boiled peanuts

1 cup cooked field peas (see Cook’s Note)

1 pint grape or cherry tomatoes, halved lengthwise

1 yellow bell pepper, sliced

One 4-ounce log goat cheese

4 slices thick-cut bacon, cooked until crisp and crumbled