Matt Moran : Peach, Prosciutto, and Mozzarella Salad

(pic: smh)

Ingredients :

20 ml extra virgin olive oil
20 ml balsamic vinegar
salt and pepper
2 ripe yellow peaches
1 handful rocket leaves
a quarter bunch of mint, leaves picked
2 buffalo mozzarella balls, cut into 12 pieces
4 slices prosciutto, torn it into pieces

How To Make :

1. Whisk together the olive and balsamic vinegar and season with salt and pepper.
2. Blanch the peaches in a pan of boiling water for 10 seconds, then remove. When cool enough to handle, peel off the skin and cut each peaches into 8 slices, or bite-able sized.
3. Dress the rocket and mint with the balsamic dressing and arrange on a plate. Place the peaches and mozzarella on top, then lay the prosciutto over the salad and serve.

*Serves 4