Peach, prosciutto and mozzarella salad recipe
Photo by Sian Richards
Ingredients
-
8 cups
mâche greens
-
8 slices
prosciutto
, torn
-
4
ripe
peaches
, unpeeled, pitted and sliced into wedges
-
250-g pkg
fresh
mozzarella
, cubed
-
1/2 cup
shredded fresh
basil
-
1/4 cup
slivered toasted
almonds
-
1/4 cup
olive oil
-
1/4 cup
balsamic
vinegar
-
1 tbsp
Dijon
mustard
-
1 tsp
honey
Instructions
- ARRANGE mâche, prosciutto and peach wedges on 4 plates. Top with mozzarella. Sprinkle with basil and almonds.
- WHISK oil with vinegar, Dijon and honey in a small bowl. Drizzle over salads. Serve immediately.
How to shop for, prepare and cook peaches
Nutrition (per serving)
- Calories
- 509,
- Protein
- 26 g,
- Carbohydrates
- 25 g,
- Fat
- 35 g,
- Fibre
- 6 g,
- Sodium
- 791 mg.
Wine Pairings
Pair it with: A fresh and fruity pinot grigio.
With it’s jolly, summery air, this easy-drinking and wholly agreeable sipper demands to be enjoyed well chilled. Crisp green apples and lime fill the glass. Light enough to be enjoyed as an aperitif, it’s also smashing served with a hearty summer salad.
Our Pick: Oggi Botter Pinot Grigio, Italy, $9.
Reader tested!
“This salad has a good balance of sweet and salty. The mozzarella brings a nice soft taste to balance everything out.” Marie-Annick Bordeleau
