Peach Bacon Salad



2 slices bacon

1 ounce raw almonds

1 ripe peach or nectarine

2 1/2 ounces baby arugula (about 2 1/2 large handfuls)

1 tablespoon olive oil

1 1/2 teaspoons apple cider vinegar

1 teaspoon honey

1 teaspoon mild mustard, such as Dijon

1/4 teaspoon salt

1/4 teaspoon coarse ground pepper


Cook the bacon first. Place into a cold skillet. Turn to medium-high heat and cook a few minutes on each side, flipping regularly, until crisp. Remove bacon strips and place on paper towel to drain. Crumble into large bits once cooled.

Coarsely chop the almonds and add to the bacon fat. Cook, stirring often, until they look and smell a little toasty, 2-3 minutes. Remove and place next to bacon strips.

Cut peach or nectarine into bite-size pieces. Reserve half to garnish.

In the bottom of a large bowl, whisk together: oil, vinegar, mustard, honey, salt and pepper. Add arugula and half the peach chunks and toss well to coat everything.

Place arugula on a serving dish and top with remaining peaches, toasted almonds and bacon bits.


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