Products used in this recipe
Pickled Peach and Fresh Mozzarella Salad
Yield: 6 Servings (10 oz. each)
Yield: 6 Servings (10 oz. each)
With house-made pickled peaches, prosciutto, golden beets, ricotta, fresh arugula and a punchy sherry vinaigrette—this rustic entrée salad looks like summer yet fits perfectly on your autumn menus.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Peaches, IQF Sliced 4/5lb | 24 oz. | 4 cups |
| Sugar | 15.5 oz. | 2 cups |
| Apple cider vinegar | 8 fl. oz. | 1 cup |
| Water | 4 fl. oz. | 1/2 cup |
| Cinnamon sticks | 2 each | |
| Cloves, whole | 1 tsp. | |
| Allspice, whole | 1 tsp. | |
| Ginger root, fresh, thinly sliced, 1/4-inch | 1 oz. | |
| Olive oil | 6 fl. oz. | 3/4 cup |
| Sherry vinegar | 1/3 cup | |
| Capers, drained, finely chopped | 1 1/2 Tbsp. | |
| Dijon mustard | 1 Tbsp. | |
| Honey | 2 tsp. | |
| Garlic clove, finely chopped | 1 each | |
| Arugula, washed | 8.5 oz. | 12 cups |
| Mint leaves, torn if large | 1 cup | |
| Golden beet, peeled, spiralized or shaved thinly | 12 oz. | |
| Prosciutto, thinly sliced | 6 oz. | 12 slices |
| Ricotta cheese | 12 oz. | 1 1/3 cups |
| Pine nuts, toasted | 5 oz. | 1/2 cup |
| Maldon sea salt (flaky salt) | 1 tsp. | |
| Red pepper flakes, crushed | 1 tsp. |
Preparation Instructions:
- Step 1
- Thaw or temper peaches according to package instructions.
- Step 2
- Bring sugar, apple cider vinegar, water, spices, cinnamon and ginger to a boil, then simmer for 2-3 minutes. Add peaches, remove from heat, transfer to a non-reactive container and refrigerate.
- Step 3
- To make the dressing; in a bowl, blender or mason jar whisk together the olive oil, sherry vinegar, capers, mustard, honey and garlic until emulsified.
- Step 4
- For each serving; build salad on chilled serving plate. Top with 2 cups arugula, sprinkle mint leaves, 4 oz. (1/2 cup) drained pickled peaches, 2 oz. golden beets, 2 slices prosciutto and 3 Tbsp. (2 oz.) dollops ricotta cheese. Finish salad with 1 Tbsp. pine nuts, a sprinkling of flaky salt and red pepper all over the salad, especially on the ricotta.
