Mozza Melba Salad

• 7 ounces fresh mozzarella
• 4 peaches
• 1 cup fresh raspberries
• 2 tablespoons raspberry vinegar
• 1/4 cup virgin olive oil
• 2 sprigs fresh mint
• 1 cup dry white wine - try sauvignon blanc
• 1 bunch field greens
• 1/2 cup sugar
• 1 teaspoon lemon juice

1. combine wine, cup water, lemon juice and sugar in a saucepan.Bring to slow simmer.
2. split peaches in half, add to saucepan.Simmer until soft but will hold shape, about 6 minutes. Keep close eye so it doesn't scorch.
3. remove peaches with a slotted spoon and allow to cool
4. meanwhile, rinse and sort raspberries. when peaches are removed from sauce pan, add 2/3 c berries. Cook barely 4 minutes so juices burst - stir well.
5. Allow berry syrup to cool slightly then process. Strain seeds if you wish.
6. Mix olive oil, salt, one sprig of mint, finely chopped, vinegar and 1/2 of syrup.
7. Lay field greens on plates. Arrange mozzarella and peachs. Drizzle with dressing freely. Use remaining berries and mint sprig to add color and texture to each plate. Serve with a soft prosceco.

mozzarella, peaches, fresh raspberries, raspberry vinegar, virgin olive oil, mint, white wine, greens, sugar, lemon juice

Taken from food52.com/recipes/5197-mozza-melba-salad (may not work)