Murphy's Pickled Peach Salad

Ingredients

⅛ c. champagne vinegar
1 sm. Fresno chile, diced
⅛ c. extra-virgin olive oil
2 ripe peaches, peeled and cut into eighths
½ c. pecan halves
¼ c. ground black pepper
½ c. powdered sugar
Arugula leaves
2 oz. Point Reyes Farmstead blue cheese

1. In a bowl, whisk vinegar, chile, and olive oil. Add peaches and marinate overnight.

2. To make the spiced pecans, preheat oven to 450°. Blanch pecans in boiling water. In a bowl, mix pepper and sugar, then roll pecans in mixture. Transfer pecans to a baking sheet and bake until dark brown (20-25 minutes).

3. Toss arugula in olive oil.

4. Arrange pickled peaches in a straight line on a serving dish. Top with dressed arugula and spiced pecans. Crumble cheese over the top and serve.

Murphy’s, 997 Virginia Avenue, Virginia Highland (404-872-0904 or murphys-atlanta-restaurant.com).