Ingredients

• 8 ounces Bocconcini, cut into quarters
  
• 2 Medium to large, ripe peaches
  
• 1 bunch Watercress, washed, trimmed and chopped once half-wise
  
• ¹/₄ pound baby arugula
  
• 2 Belgian Endive, chopped into 1 inch pieces
  
• 2 tablespoons Unsalted butter
  
• 2 tablespoons Good olive oil
  
• 1 tablespoon Fresh lemon juice
  
• 2 tablespoons Fresh orange juice
  
• Salt and freshly ground pepper to taste
  
• dash Ground cinnamon