Mozzarella and Mixed Leaf Salad with Mint, Peach and Prosciutto

  • Total: 20 min
  • Prep: 20 min
  • Yield: Yield: 4 servings
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Directions

  1. Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
  2. Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.