Recipe

Prosciutto, Mozzarella & Stone Fruit Salad

Name: Prosciutto, Mozzarella & Stone Fruit Salad
Yield: 6
Ingredients: 6 Ripe Stone Fruit ((peaches, plums, nectarines), sliced into wedges); 3 Baby Arugula; 8 Boar's Head Prosciutto di Parma® (thinly sliced from the deli); 8 oz Boar's Head® Fresh Mozzarella; 0.5 cup Campari Tomatoes (quartered); 0.25 cup Red Onion (thinly sliced); 0.5 cup Fresh Basil (stems removed); 0.5 cup Raw Pistachios (chopped); 0.25 cup Balsamic Glaze; 0.25 cup Extra Virgin Olive Oil; Salt and Pepper (to taste)

Topped with ripe seasonal produce and freshly-sliced Prosciutto di Parma, this summer-ready salad is a beautiful blend of sweet and savory.

Serves

Ingredients

Ripe Stone Fruit, (peaches, plums, nectarines), sliced into wedges

Baby Arugula

Boar's Head Prosciutto di Parma_®, thinly sliced from the deli

8oz

Boar's Head_® Fresh Mozzarella

½cup

Campari Tomatoes, quartered

¼cup

Red Onion, thinly sliced

½cup

Fresh Basil, stems removed

½cup

Raw Pistachios, chopped

¼cup

Balsamic Glaze

¼cup

Extra Virgin Olive Oil

Salt and Pepper, to taste

Instructions

01On a large serving platter, spread the arugula as a base. Top evenly with stone fruit slices.
02Tear the prosciutto and mozzarella cheese into bite-sized pieces and scatter over the salad.
03Add the red onion, tomato, basil, and chopped pistachios.
04Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
05Serve and enjoy!

Made with