2 large ripe, medium firm peaches, cut in wedges
1 package of baby arugula, washed and dried
1/4 cup nuts like sliced almonds or chopped pistachios
4 oz Blue Cheese crumbles, I recommend Point Reyes Blue Cheese if you can find it
Salt and pepper to taste
1/2 cup olive oil
1/8 cup champaign vinegar
Juice of one lemon
1 heaping teaspoon dijon mustard
1 heaping teaspoon honey
Salt and pepper
Make your dressing first. I use a Mason Jar.
Add all of your dressing ingredients to the jar. Shake to mix. Taste and adjust for your taste buds. I don't normally do the usual 1 part vinegar to 3 parts oil. I like my dressing a bit zing-e-er (a made up word).
In a large bowl, add the salad ingredients and drizzle dressing on top. Toss to coat. You won't need all of the dressing so you can save some for another meal. Serve immediately. Hope you enjoy!