Arugula with peaches and cheddar recipe

Ingredients

• ¼ cup pecans
• 3 tablespoons olive oil
• 1½ tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• Kosher salt and black pepper
• 2 bunches arugula (6 cups)
• 1 peach, sliced
• 2 ounces sharp white Cheddar, cut into chunks

1. Toast the pecans on a rimmed baking sheet at 350°F, tossing once, until fragrant, 4 to 5 minutes. Let cool, then chop.
2. Whisk together the oil, vinegar, mustard, honey, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the arugula, peach, Cheddar, and pecans.