> 1/4 cup pine nuts
> 2 nectarines
> 2 cups cherry tomatoes
> 1 (5 oz) pkg arugula
> 2 cups fresh mozzarella pearls, drained
> 1 lemon
> 3 tbsp olive oil
Set grill or heat grill pan to medium-high. Toast the pine nuts in a small skillet without oil or butter. Slice the nectarines and grill 1–2 min. per side, until grill marks form. Halve the cherry tomatoes.
In a large bowl, combine the arugula, tomatoes, mozzarella, and nectarines. Into a small bowl, zest and juice the lemon. Whisk in the oil and season with salt and pepper. Drizzle over salad and toss until well coated. Garnish with toasted pine nuts.