For the perfect summer salad, try this recipe paired with a delicious Rose wine.
- 6 peaches
- extra virgin olive oil
- 2 X 4 oz balls of buffalo mozzarella
- 12 slices of Parma ham
- 1 lemon
- sea salt
- freshly ground black pepper
- 11/2 cup arugula
- a few sprigs of fresh mint, leaves picked
Fire up the oven an hour or so before you’re ready to cook to around 350 degree Fahrenheit. Halve and destone the peaches, then lie them cut-side up in a snug-fitting roasting tray. Drizzle with oil, slide into the hot oven and roast for 20 minutes, or until charred and sticky. Keep an eye on them and rotate the tray for even cooking.
Place two peach halves on each serving plate. Pop a small chunk of mozzarella and a slice of Parma ham over each one. Squeeze the lemon juice into a jam jar and add three times as much oil, season with salt and pepper and shake well. Place the arugula and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. Serve straight away.
Save: Chateau des Deux Rocs Cabrieres Rose Premices 2014 $14.99
Splurge: Miraval Cotes de Provence Rose 2014 $22.99