Prosciutto, Broadbean & Buffalo Mozzerella Salad with Balsamic Flavour Pearls

Jamon, Broad-bean & Buffalo Mozzarella Salad with Balsamic Flavour Pearls

With the arrival of Spring comes an abundance of stunning fresh produce and the outdoor entertaining season begins again…hallelujah!

Jamon, Broadbean & Buffalo Mozzerella Salad with Balsamic Flavour Pearls

This stunning dish of Jamon, Broad-bean & Buffalo Mozzarella Salad with Balsamic Flavour Pearls takes literally 10 minutes to make and can easily be adapted to suit your needs. If you don’t like or can’t get broad-beans, asparagus is a good substitute. For a vegetarian option just swap the Jamon for some roast capsicum or grilled eggplant. We enjoyed ours with sourdough croutons (our bread was a little stale so we sliced it, drizzled it with olive oil and baked it!) but a fresh loaf of bread is perfect too.

Plated individually or served on a large platter for everyone to help themselves (also a good one to transport the ingredients and assemble when you get there if you need to bring a plate)

What you’ll need – calculate depending on how many people you are feeding

  • Jamon – thinly sliced (allow 2 slices per portion)
  • Buffalo Mozzarella – 1 large ball will do 2 – 3 serves
  • Broad-beans – 100g per person or 2 spears of asparagus sliced
  • Mint or spinach or rocket leaves – a small handful each
  • Extra Virgin olive oil
  • Fresh herbs – a handful of whatever you like – we used thyme, chives and parsley because that’s what was in the garden!
  • Sea salt flakes and freshly ground black pepper
  • Platter or plates to serve
  • Balsamic Flavour Pearls

 

To do…

Bring a largish pot of salted water to the boil. Remove the beans from their big pods (or the bag if you bought frozen ones). Add to the boiling water for a couple of minutes, drain and refresh them in some cold water with a little ice too if you have it (this will keep them nice and bright green). Next you need to peel off the pale outer skin to reveal the gorgeous green blanched beans. Set them aside. 

Chop your herb selection and put in a bowl with a generous slug of olive oil. You will need to season this mix for maximum flavour. Add a little garlic or zested lemon if you like too.

Assembly time

Firstly place your greens on the plate – mint or rocket or spinach. Then take your Mozzarella ball and tear it into shareable size pieces. Add to the plate. Weave your Jamon slices amongst the greens and Mozzarella. Scatter the broad beans over. Lastly you need to dress your plate with the herbed oil and Balsamic flavour Pearls.  I like to finish with a sprinkle of sea salt and freshly ground pepper.

Now pour the wine and enjoy…

 

Until next time

from the Peninsula Larder Team

“Spring is nature’s way of saying, ‘Let’s Party!’”
— Robin Williams