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
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Ingredients
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7 ounces
fresh mozzarella
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4
peaches
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1 cup
fresh raspberries
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2 tablespoons
raspberry vinegar
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1/4 cup
virgin olive oil
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2 sprigs
fresh mint
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1 cup
dry white wine - try sauvignon blanc
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1 bunch
field greens
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1/2 cup
sugar
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1 teaspoon
lemon juice
Directions
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combine wine, cup water, lemon juice and sugar in a saucepan.Bring to slow simmer.
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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.
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remove peaches with a slotted spoon and allow to cool
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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.
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Allow berry syrup to cool slightly then process. Strain seeds if you wish.
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Mix olive oil, salt, one sprig of mint, finely chopped, vinegar and 1/2 of syrup.
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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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