Wash the nectarines under cool water, halve them, remove the pit, and slice into thin wedges of about a quarter inch thick. Set aside.

Toast the walnuts in a dry non-stick skillet over medium heat for about 5 minutes until golden brown and fragrant. Transfer to a plate to cool.

In a small mixing bowl, combine lemon juice, olive oil, maple syrup, salt, and pepper. Whisk until emulsified.

On a serving plate or bowl, lay out arugula as a bed, add nectarine slices, and sprinkle toasted walnuts on top.

Drizzle the dressing evenly over the salad and gently toss to combine.

Serve immediately to enjoy the crispness of the salad.