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Peach and Arugula Salad

Emily Han
  • minutes
  • Serves 4

INGREDIENTS

5 oz

Arugula

8 oz

Peaches

1 tbsp

Shallot

1 tbsp

Tarragon, leaves

1/2 tsp

Honey

1/2 tsp

Mustard, whole grain

1

Salt and pepper

3 tbsp

Champagne vinegar

4 tbsp

Olive oil, extra virgin

1/4 cup

Pistachios, toasted

2 oz

Ricotta salata