3 cups of arugula
1 peach, sliced very thin
1 can garbanzo beans, rinsed well and dried
1 1/2 cups cherry tomatoes, cut in halves
4 or 5 radishes, sliced very thin
Juice from 1/2 lemon
1 tablespoon white wine vinegar
1 teaspoon honey
1 medium shallot, minced
1/4 cup olive oil
Salt and pepper
Place all dressing ingredients in a bowl and whisk until combined.
Gently add the dressing to the salad and toss. Best served immediately.