Peach, Prosciutto And Mozzarella Salad

1. 1

   Grill or fry the prosciutto slices until crisp. Leave to cool, then break into smaller pieces.

2. 2

   Meanwhile, halve and peel the peaches, then cut each half into thick slices - between 4 to 6 slices per half, depending on the size of the peaches.

3. 3

   Divide the baby spinach and spring onions between two plates or bowls, then arrange the peach, prosciutto and baby mozzarella on top.

4. 4

   Scatter the toasted almonds on top, then drizzle with some extra virgin olive oil and a splash of sherry vinegar.

5. 5

   Season to taste and serve immediately.

6. 6

   Notes: You could easily use nectarines instead of peaches; toasted pine nuts or pistachios instead of almonds; and rocket (arugula) or watercress instead of baby spinach.

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