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Created by Canadian Cheese Master, Afrim Pristine.
Less than 10 mins preparation time | Less than 10 mins cooking time | Serves 2 | Salads
Ingredients
Quantities for 2 people
- 1 227g Galbani® Mozzarella Fresca Ball torn by hand rustically (drained)
- 1 loaf of rustic sourdough bread (only using half the loaf), cut into 1 inch cubes and toasted
- 50ml of good quality olive oil
- 25ml of good quality aged balsamic vinegar
- a handful each of freshly and finely chopped basil, mint and Italian parsley
- 2 handfuls of baby arugula
- a handful of roughly chopped marcona almonds
- 4 thin slices Italian speck (use prosciutto as alternative) cut into 1/2 pieces
- salt and pepper to taste
Preparation Instructions
- Vinaigrette
- In a mixing bowl, add olive oil, aged balsamic vinegar, marcona almonds, salt and pepper.
- Stir gently incorporating all ingredients.
- Put to the side
- In a large mixing bowl, add mozzarella and arugula and gently incorporate together.
- Add fresh herbs and speck to the mixing bowl and again incorporate ingredients together.
- Drizzle the vinaigrette into the mixing bowl and gently incorporate.
- Season with a touch of salt and pepper then put to the side.
- On a large dinner plate, scatter the toasted sourdough bread so its evenly distributed.
- Lastly, add mixed salad with Mozzarella Fresca onto the bread
