Lachschinken, Grilled Peach, bocconcini & Pecan Salad with Honey Dressing

Ingredients

12 Slices Barossa Fine Foods Lachschinken or Proscuitto

4 Yellow Peaches

220gm Bocconcini

2 Cups Salad Leaves

80gm Pecans

1 tbls Olive Oil

Black Pepper, to serve

Honey Dressing

5 tbls Olive Oil

1 tbls Balsamic Vinegar

1 tsp Dijon Mustard

1 tbls Honey

Sea Salt & Black Pepper

Cooking Method

Preheat the barbecue grill plate or a heavy based grill pan over medium heat, cut the cheeks from the peaches and drizzle with olive oil. Place cut side down on the hot plate and grill for 3-4 minutes, turn over and cook for a further 2 minutes.

To assemble the salad, place the salad leaves on a large plate or serving platter, layer the grilled peaches with the Lachschinken. Tear the bocconcini in halves and place on top, sprinkle the pecans over the top along with a little cracked black pepper. Serve with the honey dressing.

For the honey dressing, in a bowl whisk together the olive oil, Dijon mustard, balsamic vinegar & the honey, taste and season as required with the sea salt & cracked black pepper. This dressing can also be made by placing all of the ingredients in a jar with a screw top lid, shake well until combined