CALIFORNIA PEACH, SHAVED FENNEL, MOZZARELLA AND CRISPY PROSCIUTTO SALAD
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 14 minutes
4 peaches, firm but ripe
2 fresh (8oz) balls buffalo mozzarella, cut into bite-size pieces
1/2 fennel bulb
8 thin slices prosciutto
2 cups fresh hydroponic watercress
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
Pre-heat oven to 350 degrees F.
Lay prosciutto slices out flat in a single layer on a baking tray and bake in oven for 15-20 minutes until it is crispy and golden.¬† Remove from tray and drain on paper towels (the pieces should be firm and crispy).
Slice cheeks off peaches on three sides.¬† Shave fennel using a mandolin or sharp knife so you have paper-thin crescents and drop in ice water for a minute before draining and drying on paper towels.¬† Toss peaches, mozzarella, fennel and watercress together in a large salad bowl.
Make dressing by combining balsamic vinegar and extra-virgin olive oil.¬† Whisk as you drizzle the olive oil in so it emulsifies slightly.¬† Season with salt and pepper.¬† Dress salad then top with crispy prosciutto.