Arugula Salad With Peaches, Goat Cheese and Basil

INGREDIENTS

1/4 cup

pine nuts

1/4 cup

extra-virgin olive oil

2 tbsp

champagne vinegar or white wine vinegar

1/2 tsp

kosher salt

1/4 tsp

black pepper

to 5 ounces baby arugula

ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)

1/2 cup

julienned fresh basil leaves

2 oz

creamy goat cheese, crumbled (about ½ cup), plus more to taste