Ingredients
The following ingredients have 4 Servings
- 2-3 ripe (but firm nectarines, sliced into wedges)
- 2 ripe heirloom tomatoes (sliced)
- 1 cup cherry tomatoes (halved)
- 6 fresh figs (halved)
- 1 cup fresh basil (roughly chopped)
- 1 handful watercress or arugula
- 3 ounces prosciutto (torn (optional))
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon pomegranate molasses or honey
- kosher salt + pepper
- 12 ounces fresh mozzarella (sliced into 8 thick round slices or bocconcini)
- 1 cup Panko bread crumbs
- 1/4 cup flour
- 1/3 cup parmesan cheese (grated)
- 2 eggs (beaten)
- 1/2 teaspoon salt + pepper
- 2 tablespoons olive oil
Instruction
- In a large salad bowl, combine the nectarines, tomatoes, cherry tomatoes, figs, basil, watercress or arugula and prosciutto.
- In a small bowl, whisk together the olive oil, balsamic, pomegranate molasses, salt + pepper. Drizzle a little of the vinaigrette over the salad and gently toss. Fry the mozzarella (see below) and add it to the salad. Serve while the cheese is warm.
