Holy heat wave! I spent most of this past week in the 110 degree Las Vegas weather only to return to the 100% humidity in DC. When the temperature begins to rise, my palette begins to crave lighter and fresher options.
It is now officially peach season so pick 'em up while they are still sweet and juicy. Fresh peaches are easily one of my favorite fruits. I eat them like an apple all of the time. Whole Foods had these lovely white peaches on sale today and they were the inspiration for this salad.
This salad was the bomb.com because of the:
Sweetness from the peaches and balsamic.
Peppery bite from the arugula, radishes and pepper.
Saltiness from the crispy prosciutto and flaked sea salt.
Creaminess from the fresh mozzarella.
Crunchy bite from the toasted walnuts.
My salad cup runneth over and my heart is happy!
Fresh Summer Peach + Mozzarella Salad
measurements will depend on how many people you are serving
1/4 lb thinly sliced prosciutto
flaked sea salt
fresh cracked pepper
Preheat oven to 350 degrees and lay the prosciutto on a sheet pan covered in parchment. Bake for 5-10 minutes until crispy. Let cool. Do the same with the walnuts (same time and temperature).
Prepare the ingredients for the salad by thinly slicing the radishes, segmenting the peaches, slicing the mozzarella, and washing/tearing the arugula.
Arrange all of the ingredients on a plate to your liking. Top with small amounts of sea salt and pepper, oil and vinegar along with the toasted walnuts and crumbled, crispy prosciutto.