Charred Peach, Asparagus, Mozzarella and Prosciutto Salad
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.
Ingredients
- 2 Firm Peaches halved and stones removed⠀
- 100 g (6 slices ) Prosciutto
- 200 g fresh aparagus
- 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!
Tried this recipe?Let us know how it was!