Ingredients
Equipment
Method
- For the dressing, whisk together the cider vinegar, Dijon mustard, canola oil, maple syrup, shallot, and cayenne pepper.
- Prepare the rice according to package directions. Let it cool slightly.
- Lightly oil a grill rack. Place the peach quarters on the rack over medium heat. Grill, covered, for 6-8 minutes, turning occasionally, until lightly browned.
- To assemble the salad, add the crumbled bacon and 1/4 cup of the dressing to the prepared rice. Toss to combine.
- Arrange the arugula on a platter. Top with the rice mixture and the grilled peaches. Drizzle with the remaining dressing and sprinkle with the goat cheese.
Nutrition
Notes
This salad can be partially prepared ahead of time. The dressing can be made up to 3 days in advance and stored in the refrigerator. The rice can be cooked and cooled a day ahead.
