Peach and Arugula Salad with Toasted Pine Nuts and Goat Cheese

1. Toast Pine Nuts

Warm a small sauté pan over medium heat. Add pine nuts and toss frequently until they turn golden brown, approximately 3 minutes. Transfer to a plate to cool.

2. Prepare Dressing

In a small bowl, whisk together olive oil, vinegar, salt, and pepper until well combined.

3. Assemble Salad

In a large salad bowl, place the baby arugula. Drizzle with just enough dressing to lightly coat the leaves, then toss well. Add the peach slices, julienned basil, goat cheese, and toasted pine nuts to the salad. Toss everything together to distribute the ingredients evenly. If desired, add additional goat cheese and dressing to taste. Serve the salad immediately for the freshest flavor.