John Myers
Peach Salad
The perfect peach salad recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 2 tbsp Seasonal herbs
- 1 Pc. Baguette
- 1 Pc. Lemon fresh
- 3 tsp Honey
- 1 tsp Kremser mustard
- 6 tbsp Olive oil
- 2 Pc. Onion blue
- 150 g Arugula
- 3 Pc. Tomatoes
- 4 Pc. Peach fresh
- 1 Pc. Chili
- Rosemary fresh
- 100 g Prosciutto
- Salt
- Pepper
- 3 Pc. Mozzarella
- Chopped basil
- Mix the butter with the chopped herbs. Cut into baguette or ciabatta bread. Spread the butter mixture into the cut. Wrap in aluminum foil and fry at 200 degrees for about 20 minutes, leaving the foil a little open. Mix the lemon juice, mustard, 1 teaspoon honey, oil, salt and pepper, add the finely chopped basil. Cut the peaches into wedges and fry them in a pan without oil with the remaining honey, the chilli and the finely chopped rosemary. Cut the mozzarella and tomatoes as well as the onions into slices or rings. Arrange on plates. Spread the peaches, rocket, prosciutto and vinaigrette. Serve with the bread.
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