Salad Of Proscuitto-wrapped Peaches With Figs And Buffalo Mozzarella

Recipes by Carolyn Robb

SERVES: 4

INGREDIENTS:

• ½ cup pecan halves
• 2 tbsp light olive oil
• Salt, pepper, brown sugar & chili powder
• 2 large, perfectly ripe yellow peaches
• 12 slices of prosciutto
• 4 ripe figs
• 2 balls of buffalo mozzarella (250g)
• Handful of washed arugula
• 8 tbsp walnut oil
• 4 tbsp raspberry vinegar
• Freshly ground black pepper
• Freshly milled sea salt

DIRECTIONS:

1. To prepare the spiced pecans, place them on a baking tray, drizzle the oil over them and sprinkle with salt, pepper, sugar and chili powder.
2. Shake the tray to distribute the seasoning evenly. Bake at 325°F for 12-15 minutes. Leave to cool.
3. Cut each peach into 6 segments. I leave the skin on, but you can peel them for those who don’t like the ‘furry-ness’ of peach skin.
4. Wrap one piece of prosciutto around each segment of peach.
5. Cut each fig into 3 segments.
6. Tear each mozzarella ball into 6 pieces.
7. Arrange 3 pieces each of peach, fig and mozzarella alternately around each plate in a circle.
8. Place a little bundle of arugula leaves in the centre.
9. Sprinkle on a few spiced pecans.
10. Spoon a little walnut oil and then the raspberry vinegar over the salad.
11. Finish with a twist of black pepper and a twist of salt. Serve immediately.