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Peach Salad with Mozzarella, Almonds and Prosciutto
- 1/4 cup lemon juice
- 2 tbsp Dijon mustard
- salt, pepper and sugar to season
- 1/4 cup olive oil
- 200g proscuitto or parma ham
- 100g almonds, coarsely chopped
- ripe peaches, halved and stoned
- 4 balls of burrata (fiore di latte mozzarella)
- large handful of rocket
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Whisk lemon juice and mustard together.
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Add seasoning and sugar and gradually whisk in the oil. Set aside.
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Fry the Proscuitto until crisp then stir in the almonds and cook until golden.
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Remove with a slotted spoon and drain on paper towel.
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Discard all but a thin coating of fat from the pan. Return to medium heat, season the peaches and cook in two batches, cut side down first until browned.
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Place the rocket on a platter. Add the peaches, proscuitto and almonds and tear the burrata and scatter on top. Drizzle with the vinaigrette.