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Peach, Prosciutto and Mozzarella Salad Two Ways

Peach, Prosciutto and Mozzarella Salad Two Ways

Peaches are my ultimate favorite summertime fruit. And I make the most of them while they are in season. I eat them as snacks, dessert and even in my salad.

For years my go-to summer time salad has been a standard. Recently though I tried a different version. All the same ingredients, totally different taste!

Now I have two delicious summer salads with peaches to choose between whenever I want. Each one is incredibly easy to make and satisfying.

Give them both a try and let me know what you think!

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First Way: Mozzarella and Mixed Leaf Salad with Mint, Peach and Prosciutto

Ingredients

  • 2 cups mixed baby greens
  • 1/4 lb prosciutto, thinly sliced
  • 3 peaches, pit removed and cut into wedges (peeled or unpeeled optional)
  • 2 Buffalo mozzarella cheese, balls torn into bit size pieces
  • 2 tablespoons olive oil
  • 2 teaspoons tbs fresh lemon juice
  • cayenne pepper
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Directions

  1. Place quartered peaches on the bottom of a large bowl
  2. Tear the ball of Mozzarella into bite size pieces and place around the peaches
  3. Drape the Prosciutto on top of everything
  4. Sprinkle with cayenne pepper to your liking
  5. Scatter a few mint leaves
  6. Top with mixed leaves
  7. Drizzle the olive oil and lemon juice and lightly toss
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Second Way: Peaches, Burrata & Prosciutto Salad

Ingredients

  • 3 yellow peaches, pitted and sliced into wedges
  • 8 ounces burrata cheese, torn into chunks
  • 2 ounces prosciutto, torn into long strips
  • 3/4 cup loosely packed fresh basil leaves
  • 3 cups mixed greens
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar (regular balsamic vinegar works as well)
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Directions

  1. Pre-heat a convection oven to 350 degrees
  2. Wrap the peach wedges with the strips of prosciutto and place on a tray
  3. Baked the peaches for 10-15 minutes or until the peach juice starts running and the prosciutto get crispy
  4. While the peaches are baking place the mixed green in the salad bowl
  5. Place torn mozzarella on top of the mixed leaves
  6. Drizzle with white balsamic
  7. Place the peaces on top of the salad and sprinkle with basil leaves
  8. Drizzle lightly with white balsamic

DOUBLE YUM!

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