Prosciutto salad with peach and mozzarella
This prosciutto salad is light and packed with delicious summery flavors.
Servings: 1 - 2 (lunch/app)
Calories: 872kcal
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Ingredients
- 2 tablespoon pine nuts
- 4 oz mozzarella
- 1 peach
- 2 handfuls arugula rocket
- 2 oz Prosciutto di Parma
- 5 mint leaves approx
- 2 teaspoon balsamic vinegar aged, if possible
- 2 teaspoon extra virgin olive oil
Instructions
- Lightly toast the pine nuts in a dry skillet/frying pan or on a baking sheet under the broiler//grill, 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.
Nutrition
Calories: 872kcal | Carbohydrates: 24g | Protein: 37g | Fat: 71g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 1101mg | Potassium: 750mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2415IU | Vitamin C: 17.5mg | Calcium: 649mg | Iron: 3mg
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