Peach & Prosciutto Caprese Salad

• FOR THE DRESSING:
• 2 teaspoons Extra Virgin Olive Oil
• 2 teaspoons Balsamic Vinegar
• 1 pinch Sea Salt (or More To Taste)
• 1 pinch Freshly Ground Black Pepper, Or More To Taste
• FOR THE SALAD:
• 3 whole Firm-ripe Peaches, Pitted And Sliced Into Rounds
• 6 ounces, weight Mozzarella, Sliced Into 8 Rounds (or Part-skim Mozzarella)
• 2 ounces, weight Thinly Sliced Prosciutto, Cut Lengthwise Into Thirds
• 1/4 cups Fresh Basil Leaves

1. To make the dressing, whisk together olive oil and vinegar in a small bowl. Season with salt and freshly ground black pepper to taste.
2. Arrange peaches, mozzarella, and prosciutto on a platter. Spoon dressing over salad and top with basil leaves.

dressing, olive oil, balsamic vinegar, salt, freshly ground black pepper, salad, peaches, weight mozzarella, weight, ubc

Taken from tastykitchen.com/recipes/salads/peach-prosciutto-caprese-salad/ (may not work)