Arugula Salad With Honey-Drizzled Peaches

¼ cup finely chopped toasted pecans

½ teaspoon kosher salt, divided

Freshly ground pepper to taste

1 log (4 ounces) goat cheese

6 cups baby arugula (about 4 ounces)

1 tablespoon extra-virgin olive oil

Zest and juice of 1 lemon

4 ripe but firm peaches, halved and pitted

4 tablespoons honey

Place pecans in a shallow dish. Season with ¼ teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.

Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining ¼ teaspoon salt and pepper.

Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.

Serves four.

Nutrition values per serving: 294 calories, 16 g fat (5 g saturated), 36 g carbohydrates, 3 g fiber, 8 g protein, 13 mg cholesterol, 253 mg sodium.

"Eating Well in Season" by Jessica Price and the Editors at Eating Well (2009 Countryman Press, $24.95)