Mozzarella, Peach, and Arugula Salad

Excerpted from Kitchen Seasons by Ross Dobson. 10 minutes prep time  | Serves 4 What you need: 3 fresh peaches, cut into thin wedges 4 handfuls of arugula leaves, trimmed 1 large ball of fresh mozzarella, torn into thin shreds 3 Tbsp extra-virgin olive oil 1 Tbsp white wine vinegar Freshly ground black pepper What you do: In large bowl, gently toss peaches and arugula to mix. Scatter mozzarella pieces over salad. Whisk together olive oil, vinegar, and black pepper, and drizzle over salad to serve. Substitutions: Use 5 ounces crumbled goat cheese instead of mozzarella or substitute frisee for arugula. Per serving: 163 Calories, 10 g Protein, 8 g Carbohydrates, 2 g Fiber, 11 g Total fat (2 g sat, 8 g mono, 2 g poly), 210 mg Sodium, Calcium, Phosphorus, Vitamin B2 (riboflavin), B12, K, Selenium, Zinc