Red, White and Blue Summer Salad Recipe: How to Make It

Ingredients

• 2/3 cup extra virgin olive oil
• 1/2 cup julienned fresh basil
• 1/3 cup white balsamic vinegar
• 1/4 cup julienned fresh mint leaves
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 teaspoon pepper
• 2 cups cherry tomatoes
• 8 cups fresh arugula
• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained
• 2 medium peaches, sliced
• 2 cups fresh blueberries
• 6 ounces thinly sliced prosciutto, julienned
• Additional mint leaves