Arugula Salad With Peaches Goat Cheese Prosciutto and Basil - Nonna Pia's US
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Ingredients
- 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 Classic Balsamic Glaze
- 1 tbsp extra virgin olive oil
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