Grilled Nectarine, Prosciutto and Buffalo Mozzarella Salad with VinoCotto dressing
4 white nectarines, cut into wedges
3 cups mixed salad greens
½ cup basil
2 buffalo mozzarella, coarsely torn or fiore di latte
12 thin slices prosciutto, to be served at room temperature for full flavour
3 tbsp extra virgin olive oil
3 tbsp vinocotto
salt & pepper, to taste
Preheat a char-grill pan.
In a small bowl, toss nectarines with 1 tbsp of oil until well coated. Place on char grill pan and cook, turning over once on each side until slightly soften and golden. Set aside.
Whisk oil and vincotto in a small bowl and season to taste.
In a large bowl add the salad leaves, basil and the oil and vincotto (leaving some for drizzling). Toss to combine.
To serve, place salad on plate, scatter with nectarines, mozzarella and drape prosciutto on top.
Drizzle with remaining oil and vinocotto. Serve immediately.