Salada de pêssego, tomate e muçarela com presunto cru crocante

Ingredientes

• 1/4 cup extra-virgin olive oil
• 1/4 packed cup basil leaves, (chopped)
• 2 tablespoons lemon juice
• 1 clove garlic, (minced)
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 3 ounces prosciutto
• 5 ounces wild arugula
• 2 medium yellow peaches, (pitted and sliced)
• 1 medium heirloom tomato, (thinly sliced)
• 1/2 cup halved cherry tomatoes
• 1 medium Haas avocado, (pitted, peeled and sliced)
• 4 ounces fresh mozzarella, (torn into pieces)
• Basil leaves, (for garnish)

Modo de preparo

1. 1

   --- For the basil vinaigrette: ---

2. 2

   In a small bowl whisk together the olive oil, chopped basil, lemon juice, and garlic. Season to taste with salt and pepper and set aside until ready to use.

3. 3

   The dressing can be made up to 2 days in advance and stored refrigerated in an airtight container until ready to use.

4. 4

   --- For assembly: ---

5. 5

   Heat oven to broil on high. Lay the slices of prosciutto out on a baking sheet in a single layer. Broil until the prosciutto is golden, about 1 to 2 minutes.

6. 6

   Flip the prosciutto with tongs and continue to broil until crispy, about an additional minute. Be sure to check on the prosciutto frequently so it does not burn.

7. 7

   Add the arugula to a large salad bowl or platter. Top with the slices of peaches, tomatoes, avocado and mozzarella.

8. 8

   Drizzle with the dressing and top with crispy prosciutto. Garnish with basil and serve.