After a trip to the farmers market resulted in arugula and peaches coming home with me, fate (or seasonal recipe choices from the editor) brought me this recipe for Ricotta and Peach Crostini with Pistachios. Apparently I blacked out after reading it because all I remembered was peaches and arugula and total spaced on the ricotta and pistachios. I knew I wanted to make it into a salad to transform it from an appetizer to a meal. So for dinner last night I followed the directions for the dressing (simplest ever), used the recommended amount of arugula and upped the peaches to 3. I also toasted some bread with brie on top. I do wish I had pistachios, the salad needed some crunch and a bit of a savory taste (without just putting more salt in the dressing.) I made a second batch to bring to lunch today and put sunflower seeds on top, but pistachios would be excellent.