Fruity Summer Salad
A refreshing summer salad combining sweet nectarines with creamy buffalo mozzarella, savory Parma ham, and chicken on a bed of mixed greens, finished with a balsamic honey dressing.
Ingredients
- 2 x 4.4 oz buffalo mozzarella (balls)
- Small handful handful fresh mint leaves (roughly torn)
- to serve optional Ciabatta
- 3.88 oz mixed salad leaves (bag)
- 2 count ripe nectarines
- 3 count cooked skinless chicken breasts (torn into bite-size pieces)
- 8 slices Parma ham
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/2 tbsp runny honey
- 1/2 tsp Dijon mustard
- some to taste seasoning
Instructions
- In a small jug, whisk together the dressing ingredients (balsamic vinegar, extra virgin olive oil, runny honey, Dijon mustard) with some seasoning, set aside.
- Empty the salad leaves into a large serving bowl or onto a platter. Halve the nectarines, then remove and discard the stones. Slice each nectarine half into 4 wedges and arrange them on top of the salad, together with the chicken pieces and Parma ham.
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