Prosciutto, Mozzarella Cheese & Stone Fruit Salad Recipe | Boar's Head
Topped with ripe seasonal produce and freshly-sliced Prosciutto di Parma, this summer-ready salad is a beautiful blend of sweet and savory.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boarshead.com.
Ingredients
- 6 Ripe Stone Fruit
- 3 cups Baby Arugula
- 8 slices Boar's Head Prosciutto di Parma®
- 8 oz Boar's Head® Fresh Mozzarella
- 1/2 cup Campari Tomatoes
- 1/4 cup Red Onion
- 1/2 cup Fresh Basil
- 1/2 cup Raw Pistachios
- 1/4 cup Balsamic Glaze
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper
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