Here in the Low Country, we love boiled peanuts: at the beach, at the baseball game or any time of year, really. If I don’t have time to cook them myself, I love to get a bag from the peanut man in the Charleston market. You can also find them in a can from the grocery store if you can’t find them fresh. Either way, they’re a great addition to this colorful salad.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons whole-grain mustard
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- One 5-ounce package baby arugula
- 2 cups shelled boiled peanuts
- 1 cup cooked field peas (see Cook’s Note)
- 1 pint grape or cherry tomatoes, halved lengthwise
- 1 yellow bell pepper, sliced
- One 4-ounce log goat cheese
- 4 slices thick-cut bacon, cooked until crisp and crumbled
Instructions
- For the apple cider-herb vinaigrette: Whisk together the vinegar, honey and mustard. Gradually add the olive oil, whisking, until the vinaigrette is thickened. Stir in the parsley and thyme and season with salt and pepper.
- For the salad: Arrange the arugula in a bowl or serving platter. Top with the boiled peanuts, field peas, tomatoes, bell pepper, goat cheese and bacon. Drizzle with the vinaigrette before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 537 |
| Total Fat | 45 g |
| Saturated Fat | 10 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 21 mg |
| Sodium | 560 mg |