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Below are the ingridients that are needed to serve a remarkably good Nectarine, Prosciutto and Mozerella Salad:
- You need 200 g of prosciutto.
- Prepare 125 g of mozerella.
- Use 60 g of wild rocket.
- Prepare 3 of ripe nectarines.
- Provide 1 of red chilli.
- Take 3 tbsp of balsamic vinegar.
- You need 2 tbsp of olive oil.
- Use 1/2 tbsp of black pepper.
Ready with the ingridients? Here are the procedures on serving Nectarine, Prosciutto and Mozerella Salad:
- Drain the mozerella..
- Chop the nectarines into 8 peices each, removing the stone..
- Deseed and chop the chilli..
- Plate up the rocket and nectarine..
- Rip the mozerella and add to the plate..
- Add the prosciutto..
- Sprinkle on the chilli pieces. Drissle with olive oil and balsamic. And finally add the pepper..
Sweet ripe nectarines pair with peppery arugula and a hit of salty Parmesan and prosciutto in this outstanding side salad. Add arugula and toss to coat. This salad is so fresh, so cool and bright, that I want to live inside it until the heat of this New Orleans summer passes. In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with an addition of nectarine. An Italian-style salad combining the fresh flavors of ripe tomatoes, aromatic basil, and smooth mozzarella with the richness of prosciutto and the tangy On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a.
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