Ingredients
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5 ounces baby arugula, washed and dried
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option to add 2 ounces of pea shoots, or other seasonal green
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olive oil, to taste
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champagne, sherry or good balsamic vinegar, to taste
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salt and pepper, to taste
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2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
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4-6 thin slices of prosciutto, add as much as you want to taste
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4 medium size balls of fresh mozzarella (one ball for each person depending on the size)
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1/4 cup julienned fresh basil leaves
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option: basket of fresh bread or crackers
Directions
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1
Done
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Place greens (not basil) in a large salad bowl, add olive oil and vinegar to taste, toss, taste again, add salt, toss, taste again and adjust to taste. Grind few turns of black pepper over the salad if desired. |
|
2
Done
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Divide salad onto four plates, evenly distribute the peaches, prosciutto and mozzarella onto each plate. |
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3
Done
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Sprinkle with fresh basil and serve with large piece of bread or crackers. |
