Divide the peaches among 4 plates, and top each plate with 2 slices of ham.
Place the greens in a mixing bowl and season with salt and pepper.
In a small bowl, whisk together the olive oil, balsamic vinegar and Dijon mustard until combined. Drizzle enough dressing over the greens to lightly dress them. Toss to coat.
Divide the salad between the plates and sprinkle with toasted pine nuts. Serve with more dressing on the side.
For 2 Serving(s)
- 6 peaches
- 8 sli Parma ham
- 2 oz salad greens
- 4 T olive oil
- 1 T balsamic vinegar
- 1/2 t Dijon mustard
- 1/3 c pine nuts