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.






