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Summer Salad with Peach, Asparagus, Mozzarella and Proscuitto

Anna Stanford is a mum of three children and the creative energy behind Anna’s Family Kitchen. Despite a busy schedule, she manages to make healthy, home-cooked meals for her family. At Mirabeau Wine, we were lucky to have Anna create a trio of summer recipes that she paired with some of our wines and dry rosé gin. For this recipe, she combines
ripe peaches, fresh asparagus, mozzarella and prosciutto into a delicious salad that is perfect for a leisurely summer lunch.

Charred Peach, Asparagus, Mozzarella and Prosciutto Salad

Charred Peach, Asparagus, Mozzarella and Prosciutto Salad

Maison Mirabeau Wine
Anna created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.
Prep Time 10 minutes
Cook Time 10 minutes
Course Lunch Dish
Cuisine English
Servings 2 people


  • 2 Firm Peaches halved and stones removed⠀
  • 100 g (6 slices ) Prosciutto
  • 200 g Fresh Asparagus⠀
  • 200 g Buffalo Mozzarella torn into 6 pieces⠀⠀
  • 3 tbsp Extra Virgin Olive Oil⠀
  • 1 tbsp Balsamic Vinegar⠀ good quality
  • a handful Fresh Basil Leaves


  • Heat a barbecue or griddle pan to a medium temperature. Lightly oil the cut side of the peaches and char them for 1 minute. Turn them 180 degrees and char again for another minute. Set aside.
  • Add the asparagus spears to the griddle and cook for 4 minutes. Set aside.
  • Combine all the salad ingredients on a platter or individual plates. Season with salt and pepper, drizzle with extra virgin olive oil and balsamic vinegar and finish with fresh basil leaves.
  • Serve simply with crusty bread and a glass or two of Etoile!
Keyword Asparagus, Mozzarella, Peaches, Prosciutto, Salad
Tried this recipe?Let us know how it was!

Other Summer Salads:

Summer Salad Watermelon Feta

Moroccan Zaalouk d’Aubergine a Spiced Eggplant Salad

Summer Salad Watermelon, Melon and Feta Cheese

Citrus Salad with Orange, Fennel, Olive and Capers

Warm Goat Cheese Salad with a Lemony Vinaigrette

Barley Salad with Roasted Tomato and Thyme

Pink grapefruit, roasted fennel and prawn salad

How to Make a True Nicoise Salad


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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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