Peach Salad with Shrimp

Ingredients

• 2 peaches
• 200 g mini mozzarella balls (45 % fat in whole product)
• 2 handfuls arugula (≈20 g)
• 2 handfuls baby spinach (≈20 g)
• 2 handfuls mixed salad leaves (≈20 g)
• 0.5 bunch Parsley (10 g)
• 2 tbsp balsamic vinegar
• 1 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 1 tsp liquid honey
• Salt
• Pepper
• 7 tbsp olive oil
• 2 Garlic cloves
• 350 g large shrimp (prepped, peeled, deveined)

Instructions

1. 1.

   Wash peaches, halve, pit and cut into thin slices. Tear mini mozzarella slightly. Toss arugula, baby spinach and salad leaves, wash and dry by spinning. Spread about two‑thirds of the greens on a plate or bowl. Wash parsley, pat dry and finely chop.

2. 2.

   In a small bowl whisk both types of balsamic vinegar, lemon juice, honey, salt, pepper and 4 tbsp olive oil. Stir in parsley and taste the dressing.

3. 3.

   Peel garlic and finely chop. Pat shrimp dry. Heat 1 tbsp oil in a pan. Sauté peaches for 1–2 minutes while turning over on medium heat, then remove. Heat remaining oil in the pan. Cook shrimp, turning occasionally, for about 4 minutes; after roughly 2 minutes add garlic and season with salt and pepper.

4. 4.

   Arrange shrimp, peaches and mozzarella balls decoratively atop the greens, drizzle with dressing and serve.