Prep Time:  10 minutes        |        Cook Time:  5 minutes        |        Serves:  4 - 6

Ingredients

• 220g Emporium Selection bocconcini  
• 2 tbsp Oh So Natural pine nuts
• 3 ripe peaches
• 120g Fresh Salad Co rocket leaves
• Large handful fresh basil leaves
• 4-6 slices of prosciutto di parma  
• ½ small red onion, finely sliced
• 1 tsp White Mill brown sugar
• 1 tsp The Olive Tree extra virgin olive oil

Vinaigrette Honey Dressing:

• 2 tbsp of Bramwells honey
• 1 tbsp The Olive Tree extra virgin olive oil
• 1 tsp Remano white wine vinegar
• Stonemill salt and cracked black pepper, to taste

Method

1. Toast pine nuts in a frying pan until golden and allow to cool.
2. Wash and cut the peaches in halves, remove the seed, lather the flesh in brown sugar and olive oil. In an electric skillet, cook on each side until peaches are softened and caramelised.
3. Mix the honey vinaigrette ingredients together with a whisk (honey, olive oil, white wine vinegar, salt and pepper to, taste).
4.   Prepare the base by creating a bed of rocket leaves on the serving platter.
5. Place sliced onion on the rocket. Followed by prosciutto that has been roughly torn into pieces. Arrange the caramelised peaches and add basil leaves.
6. Finally, place the bocconcini cherries around. Sprinkle the toasted pine nuts.
7. Last, drizzle the honey vinaigrette over the salad and serve immediately.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie