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Hot Fourth of July Salad




Source of Recipe


Internet


List of Ingredients




Mixed Greens Salad with Mozzarella, Mint, Blood Orange and Prosciutto

(Serves 6-8)

For the Olive Oil and Blood Orange dressing, you'll need:

2 tablespoons fresh blood orange juice
A handful of zest of blood orange
5 tablespoons of olive oil
Salt and freshly ground black pepper, to taste
A dash of balsamic vinegar



Recipe



Put all ingredients in a jelly jar and shake. Now for the rest of the salad; try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chili over mozzarella, but I'm a chili freak - if you're not, skip this step! And use any mixed greens you fancy. For this one, I tossed mint with arugula and pea shoots. Lovely.

If I make this for lunch I'll use one nice blood orange (or a ripe peach if you've got one), a ball of mozzarella and a couple of slices of prosciutto. Peel and section a blood orange and spread it around a plate. Rip the mozzarella into small pieces and place on a plate with the blood orange sections. Lightly season with salt and pepper. Lay the slices of prosciutto over the top. Dress your pea shoots, arugula and mint with a little blood orange juice and olive oil dressing. Grab your fresh greens and throw them on top of the plate. You can also shave some slices of parmigiano-reggiano on top.