Arugula & Peach Salad w/ Pecorino Romano - Healthy Living
In a small pan melt the butter and add the almonds. Toast over medium heat, mixing constantly, until the almonds are slightly browned and crunchy. Season
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Ingredients
- 1 bag baby arugula
- 2 peaches, peeled and sliced
- ¼ cup sliced almonds
- 1 Tbsp butter
- Zest and juice of one lemon
- 1 small shallot, minced
- 1 tsp dijon mustard
- ¼ cup olive oil
- ¼ cup shredded Pecorino Romano cheese
- Salt and pepper as needed
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