Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Name: Crisp prosciutto, pea & mozzarella salad with mint vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 4 slices prosciutto; 100 grams peas, fresh or frozen; 1 ball buffalo mozzarella, torn into large pieces; 1 juice orange; 1 Tbsp olive oil; 1 small handful mint, leaves finely chopped, plus extra small leaves to serve

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette is a gluten free, primal, and דל פחמימות, main course. This recipe serves 2. One portion of this dish contains approximately 26g of protein, 37g of fat, and a total of 487 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires prosciutto, olive oil, buffalo mozzarella, and juice orange. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp.

Ingredients you will need

Prosciutto

Cooking Oil

Equipment you will use

Frying Pan

Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.

Ingredients you will need

Roll

Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.

Ingredients you will need

Vinaigrette

Water

Mint

Peas

Equipment you will use

Frying Pan

To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top.

Ingredients you will need

Mozzarella

Prosciutto

Peas

Drizzle the dressing over and around, and scatter with the mint leaves.

Ingredients you will need

Mint

Equipment

Frying Pan

Ingredients

Servings:

4slices

prosciutto 100grams

peas, fresh or frozen 1ball

buffalo mozzarella, torn into large pieces 1

juice orange 1Tbsp

olive oil 1small handful

mint, leaves finely chopped, plus extra small leaves to serve

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.