Toast Pine Nuts on frying pan until golden and allow to cool
Cut the Peaches in halves, remove the seed, lather the flesh in Brown Sugar and Olive Oil, on an electric skillet cook on each side until Peaches are softened and caramelised.
Mix the Vinaigrette ingredients together with a whisk.
Prepare the base by creating a bed of Rocket Leaves on the serving platter.
Place sliced Onion on the Rocket. Followed by Prosciutto that have been roughly torn into pieces. Arrange the caramalised Peaches and add Basil Leaves.
Finally, place the Bocconcini around. Sprinkle the toasted Pine Nuts.
Last, drizzle the Honey Vinaigrette over the Salad.
Serve immediately