Ingredients
1 ripe peach, sliced into 8 slices, pit discarded
1 ripe nectarine, sliced into 8 slices, pit discarded
1 plum, sliced into 8 slices, pit discarded
1/2 cup black berries
3 black mission figs, halved, tips discarded
2 small bunches grapes, approximately 5 grapes per bunch
1/8 lb prosciutto, very thinly sliced
1 tablespoon pine nuts, toasted
1/4 lbs baby arugula
1 teaspoon balsamic vinegar
1/2 teaspoon freshly squeezed lemon juice
1/4 cup EVOO
Kosher salt and freshly ground black pepper to taste

Whisk together lemon juice, balsamic vinegar, EVOO, and season lightly. Set aside.

Arrange fruit evenly among plates, add a few arugula leaves, 2 slices prosciutto and finish with 1/2 toasted pine nuts. Drizzle 1/2 tablespoon citrus balsamic vinegar over top.