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Peach, Crispy Pancetta and Mozzarella Salad

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Ingredients

Ingredient
Butter
3 Peaches Ripe and Quatered
A few Fresh Rosemary Sprigs
90g Smoked Pancetta Slices
4 Red Chicory leaves separated
150g Green Olives
2x125g Buffalo Mozzarella Balls torn
For the Vinaigrette
1 Small Shallots Finely Sliced Into Rings
2 tbsp Sherry Vinegar
2 tbsp Caster sugar
2 tsp Wholegrain Mustard
Small Handful Fresh Dill
6 tbsp Extra Virgin Olive Oil
to serve Sourdough Bread

Peach, Crispy Pancetta and Mozzarella Salad

  • Medium

Ingredients

  • Ingredient

  • For the Vinaigrette

Directions

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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. The perfect mix of sweet and savory.

Steps

1
Done

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
Done

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
Done

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

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