Grilled Peach and Pecan Salad

Ingredients

• 2  teaspoons sugar
• 1/4  teaspoon ground cayenne pepper
• 3/4  teaspoon kosher salt, divided
• 1/4  cup pecans
• 1  tablespoon extra-virgin olive oil
• 1  tablespoon champagne wine vinegar
• 1  tablespoon honey
• 1  teaspoon Dijon mustard
• 4  cups arugula, trimmed
• 1  tablespoon basil, julienned
• 2  ounces soft goat cheese
• 1/4  teaspoon freshly ground black pepper
• 1/2  shallot, minced
• 1/2  red onion, thinly sliced
• 4  peaches, halved and pitted

Directions

Heat grill to medium-high. Heat oven to 350°F.

In a small bowl, combine sugar, cayenne pepper and 1/2 teaspoon salt.

Coat pecans with cooking spray; add to sugar mixture and toss to cover. Toast in oven, shaking frequently.

Meanwhile, in a small bowl, whisk together next five ingredients and remaining salt. Set aside.

Coat peaches with cooking spray and grill 5 minutes, or until just softened. Let cool slightly.

Meanwhile, in a large bowl, toss together arugula, basil, red onion and dressing; evenly divide among four plates.

Top each salad with 2 peach halves and sprinkle with one-fourth of the goat cheese and pecans. Season with pepper.