I put together these gorgeous, and flavorful salads to serve as an appetizer – a fun finger food to enjoy while visiting with friends, making the most of the local, seasonal produce.
3 ripe peaches, pitted and sliced into rounds
6 ounces of mozzarella, sliced into rounds
2 ounces proscuitto, cut into thirds, cooked
fresh basil leaves
FOR THE DRESSING
2 teaspoons olive oil
2 teaspoons lavender balsamic vinegar, or white balsamic vinegar
salt and freshly ground black pepper to taste
To make the dressing: whisk together olive oil and vinegar in a small bowl. Season with salt and a good grind of pepper. Arrange peaches, mozzarella, and proscuitto on a platter, spoon dressing over the proscuitto and top with basil leaves.
Recipe adapted from Shape Magazine, May 2014