Toss Arugula with olive oil. Divide between 2 plates.

Core and slice peaches into 6–8 pieces each. Slice figs in half vertically. Place peaches, figs and berries evenly over the arugula to create a balanced arrangement.

Twist two slices of Prosciutto and weave into salad on one of the plates. Cut a third piece in half and twist each into a rosette and place onto the salad. Repeat on the second plate.

Drop crumbled pieces of goat cheese evenly between the two plates. Drizzle with balsamic vinegar and honey. Add pistachios and a pinch of sea salt flakes. Serve immediately.