ingredients

4 yellow peaches from here
150 g rocket
75 g of Bresaola
30 g of provolone
2 tablespoons pine nuts
8 basil leaves
4 tablespoons olive oil
3 tablespoons of honey vinegar
salt
mill pepper

Steps

Step 1

Thoroughly wash the arugula under cold water and drain it and keep it cool.

Peel peaches, cut into 2, remove the stones and cut the flesh into cubes.

2nd step

? Dry the pine nuts in a non-stick pan until dry. Chop basil and chop Provolone chips.

? Prepare the vinaigrette by emulsifying the oil, the honey vinegar, the salt and the pepper then pour it into a salad bowl.

Step 3

? Gently mix the salad in the salad bowl. Add basil and thin slices of Bresaola.

? Serve on a plate, add the salad, add the peach cubes, cheese chips and pine nuts. Add pepper to the grinder and serve immediately at room temperature.