Arugula Salad with Peach and Mozzarella

Ingredients

• 20 g pine nuts
• 4 wine‑bunch peaches
• 2 balls buffalo mozzarella (≈120 g each)
• 80 g arugula
• 100 g raspberries
• 1 tsp lemon juice
• 2 tbsp Apple cider vinegar
• Salt
• Pepper
• a pinch sugar
• 4 tbsp olive oil

Instructions

1. 1.

   Toast the pine nuts in a dry skillet until golden brown. Remove and let cool.

2. 2.

   Wash, halve, pit, and slice the peaches. Drain the mozzarella well and cut into halves. Rinse the arugula, pat dry, and combine with mozzarella and peaches on plates.

3. 3.

   Blend the raspberries to a puree and mash with a fork. Whisk in lemon juice, vinegar, salt, pepper, and sugar; slowly add oil and taste. Drizzle over the salad.

4. 4.

   Sprinkle toasted pine nuts on top and serve immediately.