A little 'revelation' of this summer. Great for the hot days. With some extra effort, peaches could be grilled too. The twist lies in the addition of orange zest into the vinaigrette, which makes all the difference.
You'll need:
a handful or two of fresh rocket salad
a few fresh basil leaves
2-3 slices of prosciutto (my favourite one is always San Daniele)
Mozzarella (cut into slices or small salad balls)
white peach/nectarine sliced
2 spoons of olive oil
a sprinkle of balsamic vinegar
a teaspoon of mustard
orange zest
1. To make the vinaigrette, mix olive oil, balsamic vinegar, mustard and the orange zest. Leave aside for a while, if possible.
2. Assemble the rest of the ingredients together, pour the vinaigrette, et voila!
Buon appetito!
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