Radicchio Salad with Peach and Mozzarella

Name: Radicchio Salad with Peach and Mozzarella
Prep time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 30 g pine nuts (2 tbsp); 2 peaches; 100 g arugula (1 bunch); 1 head radicchio; 20 g basil (1 bunch); 200 g buffalo mozzarella (45% fat in whey); 4 tbsp olive oil; 2 tbsp white balsamic vinegar; 1 tsp Honey; 1 tsp Mustard; 30 g capers (2 tbsp; jar); 0.25 tsp herbs de Provence

Prep: 15min

| Servings: 4 | Cook: T0S

The Radicchio salad with peach and mozzarella from Spoonsparrow is refined and quick to make.

Ingredients

30 g pine nuts (2 tbsp)
2 peaches
100 g arugula (1 bunch)
1 head radicchio
20 g basil (1 bunch)
200 g buffalo mozzarella (45% fat in whey)
4 tbsp olive oil
2 tbsp white balsamic vinegar
1 tsp Honey
1 tsp Mustard
30 g capers (2 tbsp; jar)
0.25 tsp herbs de Provence

Instructions

1.
Toast pine nuts in a hot pan without oil over medium heat.
2.
Peel, wash, halve peaches, remove pits, and cut into wedges.
3.
Wash and dry arugula and radicchio; trim thick stems from arugula and tear radicchio into pieces. Wash and dry basil, pluck leaves. Tear mozzarella into chunks.