- 1 ripe nectarine, sliced
- 4 cups fresh baby arugula
- 2 Tbsp dried or fresh cherries
- 2 Tbsp crumbled Sartori Dolcina Gorgonzola cheese
- 1 pinch Himalayan sea salt
- 1/4 cup chopped Marcona almonds
- 1 drizzle Salad Girl Pomegranate Pear Vinaigrette
- Divide arugula onto two plates.
- Decorate arugula with nectarine slices.
- Sprinkle salads with a pinch or sea salt, nuts, cheese and cherries.
- Just before serving, drizzle salads with vinaigrette.
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