October 29, 2018

Peach, Mozzarella & Smoked Salmon Salad

Serves 6

4 ripe peaches
250 gr mozzarella
150 gr smoked salmon
a handful of fresh basil leaves (I used fresh spring mix)
50 gr pomegranate seeds
50 gr toasted pine nuts(simply heat a small dry frying pan over a medium heat for few minutes and toast pine nuts)

for dressing

2 tablespoons pomegranate molasses (I used a regular ones)
2 tablespoons white wine vinegar
4 tablespoons olive oil
salt and freshly ground black pepper

Cut the peaches in half, remove the stones and cut each half into four segments (I sliced peach).

Arrange on a platter. Tear the mozzarella into bite-sized pieces and cut the smoked salmon into thin strips and arrange amongst the peach slices.

Scatter over the basil leaves, pomegranate seeds and pine nuts.

Whisk the dressing ingredients together and drizzle over the top. Serve immediately.

Recipe come from "Cherish" by Anne Shooter

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