Ingredients:

  • 6 oz baby arugula
  • 3 large ripe peaches, sliced into wedges
  • 1 cup English cucumber, thinly sliced
  • 4 oz crumbled low-fat goat cheese
  • 1/3 cup sliced almonds, toasted
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 small clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, tossing frequently until golden brown and aromatic. Set aside to cool.
  2. Slice the peaches into uniform wedges and thinly shave the cucumber.
  3. In a small jar or bowl, combine the olive oil, lemon juice, honey, minced garlic, salt, and pepper. Whisk vigorously or shake until the mixture is completely emulsified.
  4. Place the arugula in a large bowl, pour half of the dressing over the greens, and toss gently to coat.
  5. Layer the peach wedges and cucumber slices on top of the arugula.
  6. Sprinkle the crumbled goat cheese and toasted almonds over the surface, then drizzle the remaining dressing over the top.