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Peaches and bufala mozzarella salad
Ingredients
- 1 ball local bufala mozzarella
- 2 medium ripe fresh peaches
- Two small handfuls of baby arugula
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon white balsamic or champagne vinegar
- Small handful coarsely chopped hazelnuts
- Few pinches of tarragon
- Few sprigs of fresh thyme
- Sea salt, to taste
- Freshly cracked pepper, to taste
- Crusty sourdough bread
Directions
- Cut peaches into thumbnail pieces.
- Place peaches in a bowl for a few hours. Natural juice from the peaches will collect at the bottom of the bowl.
- Add olive oil and white balsamic into and bowl and stir gently. Then add hazelnuts, tarragon, thyme, salt and pepper to the vinagrette and stir gently incorporating all ingredients.
- Add the collected peach juice to the vinagrette.
- Slice the bufala mozzarella in 1/2 inch slices and put on plate. Scatter the baby arugula onto the plate and add the peaches.
- Pour the vinagrette onto the cheese, peaches and arugala.
- Enjoy with crusty sourdough bread.
