This might be one of my all time favourite ‘salads’. I call it a salad loosely because I’m not entirely sure it qualifies as one - but it does have all of my favourite things in it so I will continue to eat it and call it so. It’s fairly robust so travels well if need be. Will serve 2 alone as a Summer lunch with a good chunk of sourdough.
Serves 4 as part of a spread
Ingredients
60g rocket
1 ball of mozzarella (125g)
40-50g of prosciutto
1 nectarine
4 tbsp extra virgin olive oil
1tbsp balsamic vinegar
Salt
Method
Tear up the mozzarella and prosciutto and drape onto the bed of rocket, slice the nectarine into thin wedges and scatter across.
Dress the salad with olive oil and a little balsamic vinegar. Season with a little sea salt, not being too heavy handed, the prosciutto will already bring a nice saltiness to the dish.
Recipe by Emma Cantlay - Mainly Breakfast