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
200 g buffalo mozzarella, torn
5 basil leaves, torn
extra virgin olive oil
1
Heat a griddle or flat pan and add a lille oil, grill peaches flesh side down until browned. Set aside.
2
Arrange the rocket on a large flat plate or platter. Top with the prosciutto, grilled peaches, fresh basil leaves and finish with the mozzarella.
3
Drizzle with good extra virgin olive oil and a small amount of balsamic vinegar.
Ingredients
4 handfuls of rocket
6 slices prosciutto
3 peaches, halved and peeled
200 g buffalo mozzarella, torn
5 basil leaves, torn
extra virgin olive oil
