Prosciutto, figs and cheese are a winning combo. You could also use gorgonzola or parmigiano reggiano in this salad instead of the buffala mozzarella.
- 4 handfuls of rocket
- 6 slices prosciutto
- 3 peaches, halved and peeled
- 200g buffala mozzarella, torn
- 5 basil leaves, torn
- extra virgin olive oil
Heat a griddle or flat pan and add a lille oil, grill peaches flesh side down until browned. Set aside.
Arrange the rocket on a large flat plate or platter. Top with the prosciutto, grilled peaches, fresh basil leaves and finish with the mozzarella. Drizzle with good extra virgin olive oil and a small amount of balsamic vinegar.