Peach, Crispy Pancetta, and Mozzarella Salad
This colourful, crispy salad is a great fresh recipe to share with friends in the summer. Bursting with different flavours, this dish is tasty and nutritious.
Difficulty:Medium
Ingredients
Servings:1
Ingredients
- butter
- 3peaches (ripe and quartered)
- fresh rosemary sprigs
- 90 gsmoked pancetta slices
- 4red chicory (leaves separated)
- 150 ggreen olives
- 2buffalo mozzarella balls (125g each) (torn)
For the Vinaigrette:
- 1small shallot (finely sliced into rings)
- 2 tbspsherry vinegar
- 2 tbspcaster sugar
- 2 tspwholegrain mustard
- 1 small handfulfresh dill
- 6 tbspextra virgin olive oil
- sourdough bread
Steps
STEP 1
Place the peach quarters, pancetta and rosemary on the grill pan. Brush the peaches with a little melted butter and cook on GRILL 1 for 5-8 minutes until they start to colour and soften. Season with salt, then transfer to a large salad plate or bowl.
STEP 2
For the vinaigrette, put the shallot, vinegar, sugar, mustard, and dill in a jug and mix with a balloon whisk. Slowly whisk in the oil, then season to taste with salt and pepper.
STEP 3
Add the chicory, olives, mozzarella, and pancetta to the peaches. Drizzle over the dressing and gently toss.
Enjoy
Share this page
