Melon And Peach Salad With Prosciutto And Mozzarella Recipe 455

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MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO



Mixed leaf salad with mozzarella, mint, peach & prosciutto image

Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I'm a chilli freak and you may not be, so you don't have to! And use any mixed leaves you fancy.

Provided by Jamie Oliver

Categories     Fruit Recipes     Fruit

Time 10m

Yield 1

Number Of Ingredients 8

ripe peach
buffalo mozzarella
higher-welfare prosciutto
fresh mint
mixed salad leaves
extra virgin olive oil
lemon
dried red chilli, optional

Steps:

  • If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
  • Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
  • Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
  • Lay a couple of slices of prosciutto over the top.
  • Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
  • Throw the leaves on top. Simple!

Nutrition Facts : Calories 412 calories, Fat 35.4 g fat, SaturatedFat 12.4 g saturated fat, Protein 18.5 g protein, Carbohydrate 5.7 g carbohydrate, Sugar 5.5 g sugar, Sodium 1.7 g salt, Fiber 0.5 g fibre

MELON-AND-PEACH SALAD WITH PROSCIUTTO AND MOZZARELLA RECIPE - (4.5/5)



Melon-and-Peach Salad with Prosciutto and Mozzarella Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 9

One 1 1/2-pound honeydew melon-seeded, peeled and thinly sliced
1 peach, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons vin cotto or balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
1/2 pound fresh mozzarella, chopped
8 thin slices of prosciutto (2 ounces)

Steps:

  • In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

PROSCIUTTO & MELON SALAD WITH BALSAMIC VINAIGRETTE



Prosciutto & Melon Salad with Balsamic Vinaigrette image

A lovely, summery salad featuring balls of juicy ripe cantaloupe, bits of salty prosciutto, creamy mozzarella and a flavorful (and easy!) homemade balsamic vinaigrette.

Provided by Love and Olive Oil

Time 20m

Yield 6 side servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon finely chopped fresh oregano
1/2 cup olive oil (or a mix of olive and another mild oil like grapeseed)
sea salt and freshly ground black pepper, to taste
8 ounces mixed tender greens (I used maché and pea shoots)
1 ripe cantaloupe, scooped into balls
8 ounces small mozzarella balls (ciliegine or bocconcini), halved
8-10 slices prosciutto, cut or torn into bite-sized pieces

Steps:

  • To make vinaigrette, whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion. Season to taste with salt and pepper.To assemble, rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with a little flake sea salt and freshly ground black pepper, to taste. Serve immediately.

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