Peach Arugula Salad with Candied Pecans

0 Prepare dressing by adding all ingredients to a blender and pureeing until smooth and creamy. Season to taste with a pinch of salt, or add maple syrup. For a thinner dressing, add 1 tbsp of water at a time until desired consistency is reached.
1 Next, prepare the pecans by warming a medium nonstick or cast iron skillet over medium low heat. Toast the pecans for about 5 minutes until fragrant, stirring occasionally to prevent burning. Add the maple syrup, coconut sugar, cinnamon, and salt, and stir until caramelized. Immediately transfer to a piece of parchment paper to cool.
2 Assemble salad by adding the arugula to a large serving bowl and topping with the peaches, blackberries, avocado, red onion, and pecans. Drizzle with dressing and toss right before serving. Top with dollops of ricotta