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Pickled Peach and Fresh Mozzarella Salad

Grilled Picked Peach and Fresh Mozzarella Salad Recipe
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™: Sliced Peaches 4/5lb 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.
Products used in this recipe