EASE OF PREPARATION: Easy

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EASE OF PREPARATION: Easy
Baby Arugula Salad with Pine Nuts, Cranberries and Dressing

Salad:
3 tablespoons pine nuts (45ml)
4 cups organic baby arugula (500g or 1 litre)
2 fresh peaches cut into ¼ i 434x238e nch thick wedges
½ cup parmesan cheese shredded coarsely (125ml)

Dressing:
4 tablespoons olive oil (60ml)
3 tablespoons raspberry vinegar (45ml)
1 shallot diced
Juice of 1 lime
salt and pepper to taste
Pinch of sugar to taste

Place pine nuts in a non-stick skillet and roast over low heat until golden brown.
Approx. 4-5 min

Place baby arugula into a salad bowl and top with peach wedges and roasted pine nuts.

Add shredded parmesan on top.

In a separate bowl, combine olive oil, raspberry vinegar, lime juice, diced shallot and salt and pepper. Whisk ingredients together. Taste and adjust acidity with sugar.

Drizzle dressing over top and toss the salad with dressing to coat

Yield: 4 servings

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