Ingredients

The following ingredients have 4 Servings
  • 2 tbsp pine nuts
  • 4 oz mozzarella (115g)
  • 1 peach
  • 2 handfuls arugula (rocket)
  • 2 oz Prosciutto di Parma (60g)
  • 5 mint leaves (approx)
  • 2 tsp balsamic vinegar (aged, if possible)
  • 2 tsp extra virgin olive oil

Instruction

  • Lightly toast the pine nuts in a dry skillet or on a baking sheet under the broiler, keeping a close eye as they can quickly burn. Set aside to cool.
  • Slice the mozzarella into bite sized pieces and cut the peach into slices.
  • Put the arugula in the bottom of a serving bowl or divide between two individual bowls. Arrange the mozzarella and peach slices over the top.
  • Take slices of the Prosciutto de Parma and separate into 2-4 pieces so that you can roll the pieces into a little rose shape. Place the ham roses in the salad.
  • Drizzle over the toasted pine nuts, roughly shred the mint leaves and scatter over the top then drizzle on the vinegar and olive oil. Add a little salt and pepper, to taste, then serve.