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Peach Bocconcini Salad with Honey, Basil and Proscuitto on plate
Steph de Sousa

Peach Bocconcini Salad with Honey, Basil and Proscuitto

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Looking for a show-stopping summer salad? This Peach Bocconcini Salad with Honey, Basil, and Prosciutto is a delightful mix of creamy, sweet, and savory flavors that will have everyone coming back for seconds!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 232

Ingredients
  

  • 220 g of Emporium Selection Bocconcini Cheese
  • 2 tbsp Oh So Natural Pine Nuts
  • 3 ripe Peaches
  • 120 gm Fresh Salad Co. Rocket Leaves
  • 4-6 slices of Citterio Prosciutto di Parma
  • ½ The Good Stuff small Red Onion finely sliced
  • 1 tsp White Mill Brown Sugar
  • 1 tsp The Olive Tree Olive Oil
  • The Good Stuff Fresh Basil Leaves
  • Vinaigrette Honey Dressing
  • 2 tbsp of Bramwells Honey
  • 1 tbsp The Olive Tree extra virgin Olive Oil
  • 1 tsp Remano White Wine Vinegar
  • Stone Mill Salt and cracked Black Pepper to taste

Method
 

  1. Toast Pine Nuts on frying pan until golden and allow to cool
  2. Cut the Peaches in halves, remove the seed, lather the flesh in Brown Sugar and Olive Oil, on an electric skillet cook on each side until Peaches are softened and caramelised.
  3. Mix the Vinaigrette ingredients together with a whisk.
  4. Prepare the base by creating a bed of Rocket Leaves on the serving platter.
  5. Place sliced Onion on the Rocket. Followed by Prosciutto that have been roughly torn into pieces. Arrange the caramalised Peaches and add Basil Leaves.
  6. Finally, place the Bocconcini around. Sprinkle the toasted Pine Nuts.
  7. Last, drizzle the Honey Vinaigrette over the Salad.
  8. Serve immediately

Nutrition

Calories: 232kcalCarbohydrates: 13gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 54mgPotassium: 167mgFiber: 2gSugar: 11gVitamin A: 368IUVitamin C: 5mgCalcium: 202mgIron: 1mg

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