Author Notes
The combination of sweet fruit, salty cured meat and creamy cheese makes this a delicious, summery salad. —asweetmuddle
Ingredients
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6-8
slices prosciutto
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2
peaches
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100 grams
baby spinach
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2
spring onions (scallions), finely sliced
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8-10
baby mozzarella balls
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1-2 tablespoons
almond flakes, toasted
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extra virgin olive oil
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good quality sherry vinegar
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sea salt and freshly cracked black pepper
Directions
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Grill or fry the prosciutto slices until crisp. Leave to cool, then break into smaller pieces.
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Meanwhile, halve and peel the peaches, then cut each half into thick slices – between 4 to 6 slices per half, depending on the size of the peaches.
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Divide the baby spinach and spring onions between two plates or bowls, then arrange the peach, prosciutto and baby mozzarella on top.
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Scatter the toasted almonds on top, then drizzle with some extra virgin olive oil and a splash of sherry vinegar.
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Season to taste and serve immediately.
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Notes: You could easily use nectarines instead of peaches; toasted pine nuts or pistachios instead of almonds; and rocket (arugula) or watercress instead of baby spinach.
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