Festive and fun but also freakin delicious.
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Peach, Prosciutto, Pistachio, Pomegranate - the 4 P’s that make the Perfect Salad - not to forget the creamy buffalo mozzarella, mixed salad leaves, red onion and that tangy vinaigrette - ahhhmazing.
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Peach season is short and sweet so when that time comes in Australia, I like to jazz these golden stone fruit up by grilling them.
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I prepped my peaches earlier in the day, by quartering them and sprinkling with a little raw sugar, the raw sugar almost macerates the juicy flesh, allowing the hot bbq to caramelise the grill marks in when cooking.
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Salad should never be boring… so this is a must to try this summer - perfect for entertaining over the Chrissy break.
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Dressing
1 1/2 tbsp apple cider vinegar
1 1/2 tsp Dijon mustard
1 1/2 tbsp maple syrup
4 1/2 tbsp extra virgin olive oil
1/4 tsp each salt and pepper,
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Salad
Grilled Peaches
Prosciutto
Buffalo Mozzarella - torn into pieces
Mixed Salad leaves
Red onion thinly sliced
Pomegranate
Unsalted pistachios roughly chopped
Mix your dressing ingredients, by whisking to emulsify all the ingredients together.
Once combined add your salad leaves only and dress liberally.
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Place salad leaves on platter / then arrange your red onion, peaches, prosciutto, buffalo mozzarella and then sprinkle with pomegranate and pistachios - serve
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Tip. Dress only your salad leaves and then arrange your salad items on top.
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