Go Back
+ servings
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

Ingredients
  

  • 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

Instructions
 

  • 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!