This is a wonderful summer salad when peaches are at their prime.
6 oz. box of organic arugula or spinach
3 peaches, washed
4 oz. goat cheese, crumbled
¼ cup pecans, toasted
3 tbsp. EVOO
1 tbsp. balsamic vinegar
1 tbsp. maple syrup
½ tbsp. Dijon mustard
Cut peaches in half, remove pits, then slice into thirds. In a cup mix EVOO, balsamic vinegar, mustard, and syrup in a cup until blended. In a bowl combine remaining ingredients and peaches, toss with dressing and serve immediately.
