How to cook Peach, Prosciutto & Mozzarella Salad

How to cook Peach, Prosciutto & Mozzarella Salad

My family and I live on this salad in summer. We sometimes eat it as a starter or make a large one for the table and have it with fried school prawns with aiolo. For the best flavour, you must use really ripe peaches (the slipstone variety are a good choice) later in the year you could use white peaches or plums. Matt Moran

 

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