Peach, mozzarella & Parma ham salad

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Ingreadient

• 1 tbsp sherry vinegar
• 2 tbsp extra virgin olive oil
• 1 shallot, thinly sliced into rounds
• 2 Yellow Flesh Peaches, cut into thick wedges
• 72g pack Parma ham
• ½ x 90g pack wild rocket
• 125g ball No.1 Mozzarella di Bufala Campana, torn in half
• 1 tsp clear honey, to drizzle

Step by step

1. Pour the sherry and olive oil into a bowl. Season with salt and freshly ground black pepper and toss in the shallots and peaches. Set aside for 5 minutes.
2. Arrange the ham on 2 plates, mound the rocket on top and add the mozzarella halves. Spoon the peaches and their dressing over the top.
3. Drizzle with a little honey and serve, with more black pepper cracked over the top, if you like.