Mixed Leaf Salad With Mozzarella Mint Peach Prosciutto Food

MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO

Steps:

• If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
• Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
• Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
• Lay a couple of slices of prosciutto over the top.
• Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
• Throw the leaves on top. Simple!

MOZZARELLA AND MIXED LEAF SALAD WITH MINT, PEACH AND PROSCIUTTO

Steps:

• Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
• Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.

MIXED-LEAF SALAD

Steps:

• Quarter, core, and tear radicchio and Boston lettuce into bite-size pieces; trim tough stems from spinach. Rinse leaves and dry well. Toss together in a large bowl.
• In a small bowl, whisk together balsamic vinegar, olive oil, and honey; season with coarse salt and ground pepper. Just before serving, drizzle over lettuce; toss gently.

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

MIXED VEGETABLE SALAD

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.