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Peach, Crispy Pancetta, and Mozzarella Salad

  • Medium
  • Microwave

Ingredients

  • For the Vinaigrette:

Directions

This colourful, crispy salad is a great fresh recipe to share with friends in the summer. Bursting with different flavours, this dish is tasty and nutritious.

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Steps

1

Place the peach quarters, pancetta and rosemary on the grill pan. Brush the peaches with a little melted butter and cook on GRILL 1 for 5-8 minutes until they start to colour and soften. Season with salt, then transfer to a large salad plate or bowl.

2

For the vinaigrette, put the shallot, vinegar, sugar, mustard, and dill in a jug and mix with a balloon whisk. Slowly whisk in the oil, then season to taste with salt and pepper.

3

Add the chicory, olives, mozzarella, and pancetta to the peaches. Drizzle over the dressing and gently toss.

Enjoy

Peach, Crispy Pancetta, and Mozzarella Salad

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Ingredients

Adjust Servings:
butter
3 peaches ripe and quartered
fresh rosemary sprigs
90g smoked pancetta slices
4 red chicory leaves separated
150g green olives
2 buffalo mozzarella balls (125g each) torn
For the Vinaigrette:
1 small shallot finely sliced into rings
2 tbsp sherry vinegar
2 tbsp caster sugar
2 tsp wholegrain mustard
1 small handful fresh dill
6 tbsp extra virgin olive oil
sourdough bread
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