Empty My Fridge
Peach Bocconcini Salad with Honey, Basil, and Prosciutto!
Ingredients
- Cheese220 g
- Pine nut2 tbsp
- Peach3
- Arugula120 g
- Prosciutto4–6 slices
- Red onion · finely sliced½
- Brown sugar1 tsp
- Olive oil1 tsp
- Basil
- Honey2 tbsp
- Extra virgin olive oil1 tbsp
- White wine vinegar1 tsp
- Stone Mill Salt and cracked Black Pepperto taste
Instructions
- Toast the pine nuts in a frying pan until golden, then let them cool.
- Halve the peaches and remove the stones. Coat the flesh with the 1 tsp brown sugar and 1 tsp olive oil. Cook them in an electric skillet on each side until softened and caramelised.
- Whisk together the 2 tbsp honey, 1 tbsp extra virgin olive oil, 1 tsp white wine vinegar, salt and cracked black pepper to make the dressing.
- Make a bed of the 120 g rocket leaves on a serving platter.
- Scatter the 1/2 small red onion, finely sliced, over the rocket. Tear the 4 to 6 slices of prosciutto into pieces and add them. Arrange the caramelised peaches and the basil leaves on top.
- Place the 220 g bocconcini around the salad and sprinkle with the toasted pine nuts.
- Drizzle the honey dressing over the salad and serve immediately.
Summarized from Stephcooksstuff's video. Watch it for the details.
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