by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
July is the heart of the summer months as we celebrate our independence on the 4th.
This is an excellent dish with a red, white & blue theme that fits into any celebration. Fresh sweet fruits herbs and prosciutto add a nice natural saltiness which balances with the sweet fruit flavors.
Ingredients
• 2/3 cup extra virgin olive oil
• 1/2 cup julienned fresh basil
• 1/3 cup white balsamic vinegar
• 1/4 cup julienned fresh mint leaves
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 teaspoon pepper
• 2 cups cherry tomatoes
• 8 cups fresh arugula
• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained
• 2 medium peaches, sliced
• 2 cups fresh blueberries
• 6 ounces thinly sliced prosciutto, julienned
• Additional mint leaves for garnish
Instructions
In a bowl, whisk first 9 ingredients. Add tomatoes; let mixture stand while preparing salad.
In another large bowl, combine arugula, mozzarella, peaches, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.