Peach, Prosciutto, and Fresh Mozzarella Salad with Strawberry-Harissa Vinaigrette - Apricot Lane Far
Full of ripe peaches, salty prosciutto and creamy mozzarella, this beautiful summer salad has an unusual sweet and smokey dressing that makes it a real showstop
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving platter
- Airtight container
Ingredients
- 1 pound peaches (6 to 7 small peaches)
- 1 teaspoon fine sea salt
- Strawberry-Harissa Vinaigrette (recipe follows)
- 8 ounces fresh Bocconcini mozzarella cheese
- 1 ½ teaspoons extra-virgin olive oil
- ½ teaspoon freshly ground black peppercorns
- 3 ounces thinly sliced prosciutto
- 2 tablespoons finely chopped pistachios
- 2 tablespoons fermented mustard (or whole grain)
- 2 tablespoons strawberry jam (see Note)
- 1 tablespoon harissa
- ¼ cup red wine vinegar
- ½ teaspoon fine sea salt
- ¼ cup extra-virgin olive oil
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