Peaches. Pork. Two of my favorite things. And this salad has that great sweet-salty thing going on. I like the color and sweetness of white peaches for the dish, but use the best, super ripe local peaches of any color that you can find. This is a favorite lunch salad for me for as long as the fresh peaches hold out.
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups baby salad greens
4 medium ripe peaches (white if possible), peeled and cut into quarters
1 ball fresh mozzarella
4 slices prosciutto
2 tablespoons chopped toasted pecans
1 teaspoon chopped mint leaves
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. In a large bowl, toss the baby salad greens with a tablespoon or so of the dressing, just enough to moisten the greens. Spread the greens on a large plate or platter.
Arrange the peach quarters attractively on top of the greens. Chop the mozzarella into approximately 1-inch chunks, then scatter them around the peaches. Cut or tear the prosciutto into wide shreds and place them on top of the peaches and mozzarella. Sprinkle on another tablespoon or so of the dressing, but don’t drown the salad in it. Top with the pecans and mint. Serve the remaining dressing on the side in case diners want more.