Recipe

Peach, prosciutto and mozzarella salad

Jan 31, 1976 1:00pm
  • 15 mins cooking
  • Serves 8
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Ingredients

Peach, prosciutto and mozzarella salad
  • 4 yellow peaches (600g), cut into wedges
  • 16 slice prosciutto (240g)
  • 3 buffalo mozzarella cheese (390g), torn
  • 1/3 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup firmly packed fresh mint leaves
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Method

Peach, prosciutto and mozzarella salad
  • 1
    Place peach, prosciutto and cheese on plates, sprinkle with herbs.
  • 2
    Combine oil and vinegar in small bowl; season. Drizzle over salad.

Notes

This simple salad will be all the better for using a good quality aged balsamic vinegar in the dressing. The flavour will be more intense and the consistency more syrupy than those of younger balsamic vinegars.

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