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.
PEACH AND PROSCIUTTO CAPRESE SALAD 
FOR THE SALAD
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.
Enjoy!
Recipe adapted from Shape Magazine, May 2014
Melissa said:
Ceri, looks yummy and different……sorry to sound dumb my friend…..BUT how do I cook the prosciutto?
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Ceri Wilkin said:
Not at all!! I just popped them in a hot skillet that had been sprayed with cooking spray, and then turned them when the were brown and crispy (-:
Enjoy!
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