Summer Fruit Salad

Yield: 2 servings

Ingredients

• 1 ripe peach, cut into 8 slices
• 1 ripe nectarine, cut into 8 slices
• 2 plums, cut into 8 slices, pit discarded
• 2 black mission figs, halved, tips discarded
• ½ cup blackberries
• 2 small bunches of approximately 5 grapes each
• 1/8 pound prosciutto, very thinly sliced
• 1 tablespoon pine nuts, toasted
• ¼ pound baby arugula
• A few pieces of baby lettuce leaves
• ½ tablespoon balsamic vinegar

Procedure

1. Toast the pine nuts at 300°F.
2. Arrange fruit evenly among plates.
3. Add a few arugula and baby lettuce leaves as well as 2 slices of prosciutto.
4. Add salt and pepper.
5. Drizzle ½ tablespoon vinaigrette over the top.
6. Top each plate with about a half dozen pine nuts.

Credits

Recipe courtesy Discovery Health.