Arugula Peach Salad

• 2 tbsp. white balsalmic vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. Coarse salt
• 1/2 tsp. Freshly ground pepper
• 3 tbsp. Extra virgin olive oil
• 2 ripe white or yellow peaches
• 1 bag baby arugula leaves
• 1/2 c. Parmigiano-Reggiano cheese

1. On the bottom of a large portable bowl with lid, whisk vinegar, mustard, salt, and pepper; gradually whisk in olive oil until combined.
2. Place peaches on top of dressing; toss to coat in vinaigrette.
3. Place the arugula leaves on top of peaches (do not toss until serving).
4. Cover and refrigerate up to 4 hours
5. To serve, toss salad until arugula is dressed.
6. Top with shaved Parmigiano-Reggiano cheese.

white balsalmic vinegar, mustard, salt, freshly ground pepper, extra virgin olive oil, white, arugula, cheese

Taken from www.delish.com/recipefinder/arugula-peach-salad-4017 (may not work)