¼ 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)
2-3 Tbsp. Nonna Pia’s Balsamic Glaze
1 Tbsp. extra virgin olive oil
HERE’S HOW WE DO IT/METHOD
step 1. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 minutes. Remove from the heat.
step 2. Place the arugula in a large salad bowl. Pour just enough extra virgin olive oil over the greens to moisten and toss to coat.
step 3. Add the peaches, basil, goat cheese, prosciutto and toasted pine nuts and toss to coat.
step 4. Add more goat cheese and drizzle with Nonna Pia’s Balsamic Glaze. Toss gently and serve immediately.