Peach and mozzarella salad

Ingredients

• 4 pieces Firm peaches (Wash, remove the pit and cut into slices)
• 200 g Fresh mozzarella (Torn into bite-sized pieces)
• 100 g Dry-cured ham (Parma style) (Cut into small dice)
• 100 g Mixed green salad (arugula or mesclun) (Wash and spin dry)
• 15 g Unsalted butter (1 tablespoon, for cooking the peaches)
• 15 ml Honey (1 tablespoon, to caramelize the peaches)
• 0.5 tsp Salt (To taste)
• 0.25 tsp Black pepper (Freshly ground)
• 1 pinch Espelette pepper (Optional, adds a slight heat)
• 30 ml Balsamic cream (2 tablespoons, to drizzle at the end of plating)
• 30 g Shelled pistachios (Crushed for crunch)

Instructions

1. Prepare the peaches

   Wash the peaches, remove the pit and cut into slices about 0.5 cm thick.

   Time: PT5M

2. Roast the peaches

   Heat the pan over medium heat, add the butter and honey, season with salt, pepper and a pinch of Espelette pepper. Add the peach slices and cook 5‑6 minutes, stirring regularly until they are lightly caramelized.

   Time: PT6M

   Temperature: Feu moyen

3. Let cool

   Remove the peaches from the pan and let them rest for 2 minutes so they don’t soggify the salad.

   Time: PT2M

4. Prepare the other ingredients

   Cut the dry-cured ham into small dice, tear the mozzarella into pieces and wash/spin-dry the mixed greens.

   Time: PT5M

5. Assemble the salad

   In a bowl, place the mixed greens, add the ham, mozzarella and warm roasted peaches. Toss gently.

   Time: PT3M

6. Finishing

   Drizzle with balsamic cream and sprinkle with pistachio pieces. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

230

Protein

8 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Firm peaches: Nectarines
• Instead of Fresh mozzarella: Fresh goat cheese
• Instead of Dry-cured ham (Parma style): Prosciutto, Serrano ham
• Instead of Mixed green salad (arugula or mesclun): Young spinach
• Instead of Unsalted butter: Olive oil
• Instead of Honey: Maple syrup
• Instead of Espelette pepper: Sweet paprika
• Instead of Balsamic cream: Reduced balsamic vinegar
• Instead of Shelled pistachios: Pecans, Sliced almonds

Equipment Needed

• Non‑stick skillet
• Wooden or silicone spatula
• Chef’s knife
• Cutting board
• Salad bowl or large bowl
• Measuring spoons
• Cooking brush (optional) (optional)

Critical Steps — Do Not Skip

• Roast the peaches without burning to achieve a light caramelization
• Let the peaches cool before incorporating so they don’t soften the salad

Chef Tips from the Video

• Replace butter with a drizzle of extra‑virgin olive oil for a lighter version.
• Add a splash of lemon juice to the peaches before cooking to enhance acidity.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container, ideally consumed within 2 hours. Can be kept chilled up to 24 h, but texture deteriorates.

Freezer: Not recommended (mozzarella and peaches lose their texture).

Room temperature: Consume immediately or at most 2 hours at room temperature.

Make-Ahead Tips

• Peaches can be roasted ahead and kept in the refrigerator for 2 hours before plating.
• Pre‑prepare the ham and mozzarella and keep them chilled.