Tyler Florence'S Peach, Mozzarella, And Crispy Prosciutto Salad Recipe

• 4 ripe peaches, pitted and cut into large wedges
• 1/2 fennel bulb, shaved into thin crescents (preferably with a mandoline)
• 8 thin slices prosciutto
• 2 cups fresh watercress
• 2 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• kosher salt and freshly ground black pepper
• 8 oz fresh mozzarella, preferably buffalo, cut into bite-size pieces

1. Pre-heat oven to 350u0b0 Fahrenheit. On a baking sheet, lay the slices of prosciutto in a single layer. Bake until firm and golden, 15-20 minutes. The prosciutto may not be crisp in the oven, but will become crisp as it cools.
2. In the meantime, toss the peaches, fennel, and watercress together in a large bowl.
3. In a small bowl, make the dressing by whisking together the vinegar and oil, adding the oil in a slow stream to create an emulsion. Season to taste with salt and pepper.
4. Toss the vegetables together with the dressing and arrange on a serving platter or on plates. Nestle the mozarella amongst the ingredients, and top with the crisp prosciutto.

peaches, fennel bulb, fresh watercress, balsamic vinegar, extra virgin olive oil, kosher salt, fresh mozzarella

Taken from www.seriouseats.com/recipes/2012/09/tyler-florences-peach-mozzarella-and-crispy-p.html (may not work)