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On a rimmed baking sheet, toast 1/4 c pecans at 350 degrees, tossing once, until fragrant (4-5 minutes); let cool, then chop. Toss 2 bunches arugula, 1 sliced peach, 2 oz sharp white cheddar (cut into chunks) and the pecans with 4 tbsp red wine vinaigrette.
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Whisk together olive oil, red wine vinegar, dijon mustard, honey, salt and pepper.
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