Peach Salad

Name: Peach Salad
Prep time: 10 min
Ingredients: 3 small peaches or 2 large peaches; 4 cups loosely packed rocket/arugula; 150g/5oz ball buffalo or cow’s milk mozzarella ((1 ball, ok it slightly less or more)); 4 slices prosciutto ((or jamon serrano, about 70g/2.5 oz; for other subs see Note 1)); 1 1/2 tbsp fresh lemon juice; 1 1/2 tsp Dijon mustard; 4 1/2 tbsp extra virgin olive oil; 1/4 tsp each salt and pepper

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Prep Time: 10 minutes

Servings: 4

peach salad summer salad

Ingredients

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3 small peaches or 2 large peaches4 cups loosely packed rocket/arugula150 grams/5 ounces ball buffalo or cow’s milk mozzarella ((1 ball, ok it slightly less or more))4 slices prosciutto ((or jamon serrano, about 70 grams/2.5 oz; for other subs see Note 1))1 1/2 tbsp fresh lemon juice1 1/2 tsp Dijon mustard4 1/2 tbsp extra virgin olive oil1/4 tsp each salt and pepper

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Instructions

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Step 1

Cut peach: Halve peaches. Remove seed. Cut each half into half again. If your peaches are really large, cut each half into thirds.

Step 2

Dressing: Combined dressing ingredients in a jar and shake well.

Step 3

Toss rocket in ~2 tbsp of dressing.

Step 4

Mozzarella: Tear mozzarella into pieces.

Step 5

Assemble: Arrange rocket, peaches, mozzarella on a large plate or platter. Drape prosciutto around salad. Drizzle remaining oil over the salad. Serve!