During the long, hot Southern Californian summer months, there is nothing nicer than having a light and interesting salad like this.
Serves 4
* You can prepare the dressing 3 – 4 days in advance and keep in a sealed container in the fridge
1 tbsp butter
3 ripe peaches, quartered
A few fresh rosemary sprigs
3-4 oz thin prosciutto slices
4 red chicory, leaves separated
5 oz green olives, preferably pitted
2 x large buffalo mozzarella balls, torn
For the vinaigrette
1 small shallot, finely sliced into rings
2 tbsp sherry vinegar
2 tbsp superfine sugar (caster)
2 tsp wholegrain mustard
Small handful fresh dill, chopped
6 tbsp extra virgin olive oil
Sourdough bread to serve
In a large frying pan, melt the butter over medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to color and soften. Season lightly with salt, then transfer to a large salad platter.
Return the pan to the heat and add the prosciutto slices and fry for 5 minutes until crisp and golden. Remove to some kitchen towel. (Alternatively, you can roast the prosciutto slices on a baking tray at 400 F for about 10 minutes until crispy)
For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a small pitcher and whisk. Slowly whisk in the oil, then season to taste with salt and pepper
Add the chicory, olives, mozzarella and broken-up prosciutto slices to the peaches, drizzle over the dressing and gently toss.