This mozzarella and peach salad is summer in a recipe
Peaches and blueberries are at their in-season best in August. But don’t just save them for pudding. Team with greens and creamy Mozzarella for a juicy and picture-perfect salad.
If you’re really showing off, toast some almonds in a pan with a knob of butter and splash of maple syrup, and scatter over the salad.
Ingredients
5 tbsp olive oil
2 tbsp good quality balsamic vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
40g rocket
75g watercress
3 ripe nectarines, pitted and thickly sliced
150g blueberries
200g burrata or buffalo mozzarella
Salt and freshly ground black pepper
Method
1. To make the dressing, mix the top four ingredients together and set aside.
2. Arrange the rocket and watercress leaves on a large platter and scatter over the sliced nectarines and blueberries.
3. Tear the cheese into bite-sized pieces and scatter over the fruit.
4. Drizzle over the dressing and season generously with salt and black pepper.
Remember to tag us @healthymagdaily in any of your foodie Instagram snaps!
Peach salad recipe from pie and quiche makers Higgidy who have just launched the Higgidy Picnic Guide. To download the guide visit www.Higgidy.co.uk/picnicguide
