Nectarine & Arugula Salad

Ingredients:
*serves 2 

• 1 nectarine 
• 3-4 handfuls or cups of baby arugula
• 6-8 smaller leaves of basil 
• 3 ciliegine (cherry tomato size) buffalo mozzarella balls or vegan mozzarella 
• Canaan Jenin Olive Oil
• Balsamic vinegar or glaze
• Freshly cracked pepper
• Himalayan sea salt 

We love the smooth, fruitiness of the Jenin olive oil from Canaan. It balances the peppery arugula & sweet nectarine perfectly. 

To prepare:
Wash & dry all your produce. 
Slice your nectarine into slices about 1/4" inch thick or smaller. 
Roll the basil leaves tightly & cut the roll into thin strips. (Chiffonade) 
Tear up whatever mozzarella you are using into little bite size chunks. 
Gather all your remaining needed ingredients and a large plate/platter. 

For plating:
Toss the arugula on the plate. Scatter around the nectarines & mozzarella. 
Sprinkles the basil slivers. Season all over with salt and freshly cracked pepper. 
Grab your olive oil and drizzle all over the salad using around an 1/8 of a cup. Repeat that with the balsamic glaze or vinegar using about 1/2 the amount as the olive oil. Enjoy!