This is a print preview of "Mozzarella And Mixed Leaf Salad With Mint, Peach And Prosciutto" recipe.

Mozzarella And Mixed Leaf Salad With Mint, Peach And Prosciutto Recipe
by Global Cookbook

Mozzarella And Mixed Leaf Salad With Mint, Peach And Prosciutto
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  Servings: 4

Ingredients

  •     buffalo mozzarella cheese
  •     dry chili, (optional)
  •     ripe peach
  •     sliced prosciutto
  •     mixed salad greens
  •     mint

Directions

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