Baby Arugula Salad with Pine Nuts, Cranberries and Dressing

Salad:

• 3 tablespoons pine nuts (45ml)
• 4 cups organic baby arugula (500g or 1 litre)
• 2 fresh peaches cut into ¼ inch thick wedges
• ½ cup parmesan cheese shredded coarsely (125ml)

Dressing:

• 4 tablespoons olive oil (60ml)
• 3 tablespoons raspberry vinegar (45ml)
• 1 shallot diced
• Juice of 1 lime
• salt and pepper to taste
• Pinch of sugar to taste

Method:

1. Place pine nuts in a non-stick skillet and roast over low heat until golden brown.
2. Approx. 4-5 min
3. Place baby arugula into a salad bowl and top with peach wedges and roasted pine nuts.
4. Add shredded parmesan on top.
5. In a separate bowl, combine olive oil, raspberry vinegar, lime juice, diced shallot and salt and pepper.  Whisk ingredients together. Taste and adjust acidity with sugar.
6. Drizzle dressing over top and toss the salad with dressing to coat