- Halve nectarines and remove stones, then slice each half into thirds.
- Heat a griddle pan or grill side barbecue, lightly spray with olive oil.
- Cook each nectarine wedge for 2 minutes each side or until clear grill marks have appeared.
- Hands are best when plating this mozzarella salad. Place nectarine wedges on a serving board or large platter. Tear each slice of prosciutto lengthwise and drape over the board. Next tear the ball of mozzarella into 8 pieces and scatter over board. Sprinkle blackberry salt on the mozzarella then garnish the whole board with the micro herbs. Drizzle the mint dressing on the herbs and the nectarines then serve
Mozzarella Salad
Recipe by Jo Feehan- Second Helping
Serves 2 as an entrée or 4 for grazing. Recipes for the blackberry salt and mint dressing can be found in the method.
Ingredients
- 1 ball buffalo mozzarella
- 4 slices jamon serrano or prosciutto
- 2 ripe nectarines
- 1 container micro herbs – I used micro radish. Watercress or Chard would also be good
- 4 tbslp mint dressing
- 1 tblsp blackberry salt
