Peach, Prosciutto and Mozzarella SaladPrint Recipe

This is a salad I have lived on every Summer since I discovered it. The flavours are simple, fresh and beautiful, and with its milky orbs of buffalo mozzarella and segments of drippy golden peaches, it is quite possibly the sexiest Summer salad I have ever eaten.

It comes from Matt Moran’s cook book ‘When I get home’. I met Matt once, many years ago when I was given the task of delivering some King Island honey to him for a dinner he was preparing to showcase King Island produce. One of the jars dropped on the road and Matt found me staring at the large puddle of precious honey that was forming amongst the shattered glass. He was wondering how I was going to apologise and I was wondering what kind of honey I (and he) could use as a substitute. Anyway, Matt outdid himself, the dinner was sensational (including the honey component) and I have been a fan every since.

With temperatures outside soaring to above 100 degrees it can be hard to find any kind of food appealing, aside from this salad that is – pair it with a glass of chilled chablis and it is about as refreshing as Summer dining is going to get.

Ingredients
20ml extra virgin olive oil
20ml balsamic vinegar
Salt and pepper
2 ripe yellow peaches
1 handful rocket
¼ bunch mint, leaves picked
2 buffalo mozzarella balls, cut into 12 pieces
4 slices prosciutto, torn into pieces

Whisk together the olive oil and balsamic vinegar and season with salt and pepper. Blanch the peaches in a pan of boiling water for 10 seconds, then remove. When cool enough to handle, peel off the skin and cut each peach into eight slices.

Dress the rocket and mint with the balsamic dressing and arrange on a plate. Place the peaches and mozzarella on top, then lay the prosciutto over the salad and serve.

Yeild: Serves 4 as a side or a starter.

Notes: In order to get the best flavours from this salad it is essential that you use really ripe peaches.

Source: Matt Moran

© 2011, Michelle. All rights reserved.