1In large bowl, toss all ingredients except nuts.
2Divide salad among 4 salad plates. Sprinkle with nuts.
*To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
If bocconcini is not available, substitute 3/4 cup cubed mozzarella cheese.
To re-create the special touch of a fine-dining restaurant, top each salad with freshly ground black pepper and a pinch of sea salt.
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