Recipe courtesy of Kardea Brown

Fresh Peach Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 shallot, thinly sliced

Kosher salt and freshly ground black pepper

1 to 2 large ripe peaches, pitted and sliced into thin wedges

1/2 cup candied pecans

4 ounces smoked Gouda, crumbled into small pieces

5 ounces baby arugula 


  1. Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
  2. Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately. 

Cook’s Note

Dressing can be made 1 day in advance and kept refrigerated in an airtight container.