Ingredients: serves 4
2 Cos Lettuce Hearts (cut into quarters)
1 Buffalo Mozzarella
4 slices of Prosciutto
1 Spanish (red) Onion
2 Nectarines (you can replace with apricots if you prefer)
2 tablespoons red wine vinegar
Good drizzle of olive oil
Salt and pepper
Caramelised pecans (can replace with activated pecans too)
Cut nectarines in half grill on a griddle pan with a little olive oil until caramelised.
Thinly slice red onion and allow to soak in red wine vinegar.
To plate the salad, arrange the cos hearts on a platter, drizzle with olive oil salt and pepper, then layer over with red onion, followed by nectarines.
Pull apart buffalo mozzarella into pieces and arrange on top.
Arrange sliced prosciutto how you like, our suggestion in a bunched-up manner.
Finish with another drizzle of olive oil and any left-over red wine vinegar on top.