Mozza Melba Salad

By • June 18, 2010 • 1 Comments

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Author Notes: A variation on the old standard dessert - Peaches Melba. This recipe - my own made-up - uses mozzarella.I like it as a fruite/cheese course instead of dessert on hot days but its also great side salad.Great picnic salad - travels well. Bon Chocolat

Serves 4

  • 7 ounces fresh mozzarella
  • 4 peaches
  • 1 cup fresh raspberries
  • 2 tablespoons raspberry vinegar
  • 1/4 cup virgin olive oil
  • 2 sprigs fresh mint
  • 1 cup dry white wine - try sauvignon blanc
  • 1 bunch field greens
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  1. combine wine, cup water, lemon juice and sugar in a saucepan.Bring to slow simmer.
  2. split peaches in half, add to saucepan.Simmer until soft but will hold shape, about 6 minutes. Keep close eye so it doesn't scorch.
  3. remove peaches with a slotted spoon and allow to cool
  4. meanwhile, rinse and sort raspberries. when peaches are removed from sauce pan, add 2/3 c berries. Cook barely 4 minutes so juices burst - stir well.
  5. Allow berry syrup to cool slightly then process. Strain seeds if you wish.
  6. Mix olive oil, salt, one sprig of mint, finely chopped, vinegar and 1/2 of syrup.
  7. Lay field greens on plates. Arrange mozzarella and peachs. Drizzle with dressing freely. Use remaining berries and mint sprig to add color and texture to each plate. Serve with a soft prosceco.
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Tags: cheese, Desserts, mozzarella, Salads

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

This sounds delicious! I would like it on arugula with some toasted pecans or walnuts!