Pickled Peach and Fresh Mozzarella Salad

Yield: 6 Servings (10 oz. each)

Yield: 6 Servings (10 oz. each)

With house-made pickled peaches, prosciutto, golden beets, ricotta, fresh arugula and a punchy sherry vinaigrette—this rustic entrée salad looks like summer yet fits perfectly on your autumn menus.

Ingredient	Weight	Measure
Simplot Simple Goodness™: Peaches, IQF Sliced	24 oz.	4 cups
Sugar	15.5 oz.	2 cups
Apple cider vinegar	8 fl. oz.	1 cup
Water	4 fl. oz.	1/2 cup
Cinnamon sticks		2 each
Cloves, whole		1 tsp.
Allspice, whole		1 tsp.
Ginger root, fresh, thinly sliced, 1/4-inch	1 oz.
Olive oil	6 fl. oz.	3/4 cup
Sherry vinegar		1/3 cup
Capers, drained, finely chopped		1 1/2 Tbsp.
Dijon mustard		1 Tbsp.
Honey		2 tsp.
Garlic clove, finely chopped		1 each
Arugula, washed	8.5 oz.	12 cups
Mint leaves, torn if large		1 cup
Golden beet, peeled, spiralized or shaved thinly	12 oz.
Prosciutto, thinly sliced	6 oz.	12 slices
Ricotta cheese	12 oz.	1 1/3 cups
Pine nuts, toasted	5 oz.	1/2 cup
Maldon sea salt (flaky salt)		1 tsp.
Red pepper flakes, crushed		1 tsp.

Preparation Instructions:

Step 1

Thaw or temper peaches according to package instructions.

Step 2

Bring sugar, apple cider vinegar, water, spices, cinnamon and ginger to a boil, then simmer for 2-3 minutes. Add peaches, remove from heat, transfer to a non-reactive container and refrigerate.

Step 3

To make the dressing; in a bowl, blender or mason jar whisk together the olive oil, sherry vinegar, capers, mustard, honey and garlic until emulsified.

Step 4

For each serving; build salad on chilled serving plate. Top with 2 cups arugula, sprinkle mint leaves, 4 oz. (1/2 cup) drained pickled peaches, 2 oz. golden beets, 2 slices prosciutto and 3 Tbsp. (2 oz.) dollops ricotta cheese. Finish salad with 1 Tbsp. pine nuts, a sprinkling of flaky salt and red pepper all over the salad, especially on the ricotta.