Recipe Instructions: Servings: 2-3LET’S PREPARE/INGREDIENTS¼ cup pine nuts 5-6 oz. baby arugula 2 ripe peaches, pitted and cut into 1/4-inch slices ½ cup julienne fresh basil leaves 150 g thin sliced prosciutto, torn to smaller strips 2 oz. creamy goat cheese, crumbled (about ½ cup)...