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Salad of Grilled Nectarine, Mozzarella, Baby Cos, Prosciutto, Chilli and Mint

By Dana Sims, @stone_and_twine on January 9, 2020 in Food

Fresh ingredients are the key.

Summer salads here we come! The epitome of seasonal, this easy to prepare salad includes one of the most delicious stone fruits, the nectarine, with fresh and light salad leaves and herbs. It certainly has an Italian flavour with the mozzarella and prosciutto. The chilli provides the heat and the mint adds just enough fragrance.
I’ve decided to present this summer salad deconstructed, almost like a share plate, but you can also dress it and toss together to combine prior to serving. It’s really not difficult to prepare a beautiful summer salad like this, as long as you get your hands on the freshest of ingredients.
The simple addition of olive oil and lemon is all you need to complete the dish, as there’s already plenty of sweetness and saltiness from these diverse ingredients. It looks so vibrant and pretty on a plate and I can imagine eating this salad in Positano with a well-chilled, crisp, light, slightly fruity vino blanco nearby.
This recipe serves two people and you should be able to put it all together in just 20 minutes.

Ingredients
2 yellow nectarines, stone removed and cut into quarters
1 large ball of mozzarella (I used buffalo), roughly torn – drain any juice
1 small baby cos lettuce, leaves washed and separated
8 slices of prosciutto, lightly fried in a pan until crisp
2 small chillis, finely diced (seeds removed if you prefer)
1 bunch mint, leaves separated
20 ml olive oil
1 large wedge of lemon

Method
1. Heat a griddle pan on medium heat and drizzle with olive oil. When hot, place the nectarine pieces flesh side down for 1 minute then repeat for the other side of the flesh. Remove from pan and set aside;
2. The rest of the method is just the assembly on a platter. Working around the platter, arrange the baby cos leaves, torn mozzarella segments, layer the crispy prosciutto and scatter the nectarine and the mint;
3. Place the lemon wedge on the platter, then place olive oil and chilli onto 2 small salt dishes and add to the platter.

Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.

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