Prosciutto salad with peach and mozzarella

Ingredients

• 2 tbsp pine nuts
• 4 oz mozzarella
• 1 peach
• 2 handfuls arugula (rocket)
• 2 oz Prosciutto di Parma
• 5 mint leaves (approx)
• 2 tsp balsamic vinegar (aged, if possible)
• 2 tsp extra virgin olive oil

Instructions

1. 1

   Lightly toast the pine nuts in a dry skillet/frying pan or on a baking sheet under the broiler//grill, keeping a close eye as they can quickly burn. Set aside to cool.

2. 2

   Slice the mozzarella into bite sized pieces and cut the peach into slices.

3. 3

   Put the arugula in the bottom of a serving bowl or divide between two individual bowls. Arrange the mozzarella and peach slices over the top.

4. 4

   Take slices of the Prosciutto de Parma and separate into 2-4 pieces so that you can roll the pieces into a little rose shape. Place the ham roses in the salad.

5. 5

   Drizzle over the toasted pine nuts, roughly shred the mint leaves and scatter over the top then drizzle on the vinegar and olive oil. Add a little salt and pepper, to taste, then serve.