What you'll need:
- 6 fresh peaches
- Some extra virgin olive oil
- 2 x 125g mozzarella balls
- 12 slices of Parma ham or other prosciutto
- 100g rocket
- 1 lemon
- Sea salt
- A few sprigs of mint, leaves picked
- Black pepper
Time: 30 mins
Preheat your oven to 180C. Halve and destone your peaches, and place them cut side up on a roasting tray. Drizzle with some oil, and then roast them in your piping hot oven for 20 minutes. You want them nicely charred and sticky before moving on to the next part.
Place a pair of peach halves on each of your serving plates, and pop a chunk of mozzarella and a slice of ham on each one. Quickly make a dressing by squeezing half a lemon into a small bowl or jam jar, and mixing with three times as much olive oil, some salt, and some pepper. Put your rocket and mint leaves into a bowl, toss with your dressing, and then scatter the leaves all over the peaches. Serve straight away.
This recipe will go brilliantly with the Dario Rota 27 Lambrusco NV. These two should be a winning combo!
There you have it -- a special recipe for Peach Parma Ham Salad!
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