Ingredients
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1/4 cup pine nuts
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2 nectarines
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2 cups cherry tomatoes
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1 (5 oz) pkg arugula
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2 cups fresh mozzarella pearls, drained
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1 lemon
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3 tbsp olive oil
Steps
1
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.
2
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.
