Salad with peaches and Parmigiano Reggiano
Ingredients
2 Nectarines
200g Mixe d greens
50g Arugula or Rocket
50g Almonds
80g Parmigiano Reggiano
Olive oil
Salt
Thyme
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.