Salad with peaches and Parmigiano Reggiano
CourseSide
TimeA few minutes
Ingredients

2 Nectarines

200g Mixe d greens

50g Arugula or Rocket

50g Almonds

80g Parmigiano Reggiano

Olive oil

Salt

Thyme
Prepare this recipe with
12-18 months maturation

Preparation
Cut the nectarines into small wedges and toast the almonds. Cut the Parmigiano Reggiano into slivers. Combine all the ingredients and dress to taste.





