Peaches, arugula, goat's cheese and pumpkin seeds salad

Here's a fresh salad and rich salad from sunny Baja:

You'll need to toast a handful of pumpkin seeds (pepitas, in Spanish) in a dry skillet, over medium heat. You'll know when they're ready because they´ll start popping and flying all over the stove top     :  )        

Prepare the dressing by mixing 1 measure of honey, 2 measures of olive oil, 1 measure of your choice of vinegar - I like sherry for this one,  some finely minced shallot, a touch of Dijon mustard  and season with S&P .

In a bowl toss the arugula and the wedges of peach with the dressing; arrange casually on a plate and top with soft goat's cheese, like Montrachet , and a sprinkle of chopped and whole pumpkin seeds.

Pronto!  Enjoy.