Perfectly peachy Italian salad
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- 6 tbsp balsamic vinegar
- 1 tbsp clear honey
- 2 large, ripe peaches, halved and stoned
- 15g butter, melted
- 125g pack light mozzarella, drained and cut into 4
- 2 slices Chosen by you Prosciutto, cut into halves
- Sprigs of basil, to garnish
For the dressing, simmer the vinegar and honey in a pan for 3-4 minutes until thick and syrupy. Taste - if it's still a little vinegary, simmer for 1-2 minutes more.
Lay the peach halves face down on a baking sheet. Brush with butter and cook under a preheated grill for 3-4 minutes. Turn over, brush with butter and cook for 2-3 minutes more.
Put 2 peach halves on each plate. Top each half with one slice of mozzarella and half a slice of prosciutto, then sprinkle on ground black pepper. Drizzle with the warm dressing and garnish with the basil sprigs.