The common garden or mixed salad can be a lovely and healthy dish to eat as long as everything is perky and fresh. But sometimes something more interesting is desired - an unusual combination of flavours, a bit of zing or a twist on an old favourite.
The following recipe is quick to put together and will add some wow factor to your table. The prosciutto, peach, and sage, with the silkiness of buffalo mozzarella, is a tasty update on the more familiar melon and prosciutto. You’ll love it.
Caren
PROSCIUTTO, PEACH, BUFFALO MOZZARELLA AND FRIED SAGE SALAD
Per person
3 thin slices prosciutto
½ yellow slip-stone peach, cut into slices
½ buffalo mozzarella, torn into 3 pieces
3-4 fresh sage leaves, washed and dried
1 tablespoon extra virgin olive oil
Chardonnay vinegar
Black sea salt
Black pepper
Place the prosciutto, peach and mozzarella on individual plates or a platter. Pour some olive oil in a small pan to heat and then fry the sage leaves until they are crisp but not browning. Cool a little and the pour the oil and leaves over the plate or platter and then splash with some vinegar. Scatter over some black salt and ground pepper.