How to Make Peach and Prosciutto Salad

by Margaret McKellar

Supplies

  • 2 Cups Baby arugula
  • 2 Peaches
  • 10 Bocconcini mozzarella
  • 4 Slices Prosciutto
  • ⅓ Bunches Basil
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Becel oil
  • 2 Tablespoons Balsamic vinegar
  • Sea Salt
  • Pepper
  • Instructions

    Step 1

    Arrange your arugula (I added baby spinach).

    Step 2

    Next, it's time to peal your peaches. Place them in a bowl in the sink.

    Step 3

    Add boiling water, and leave sit a minute or two to soften the skin.

    Step 4

    Then run cold water to cool. Peel. I didn't take a picture of the peeling because it's too messy for my iPad!

    Step 5

    Slice each Bocconcini in half.

    Step 6

    Arrange peaches and Bocconcini.

    Step 7

    Rip up and add your prosciutto or Serrano ham.

    Step 8

    Slice or rip up your basil and add..

    Step 9

    Mix olive oil, Becel oil, and the best quality balsamic (mine is gooey sweetness)... If it isn't the best balsamic, adjust seasoning with honey.

    Step 10

    Drizzle with dressing, and season with sea salt and fresh ground pepper.