Excerpted from Kitchen Seasons by Ross Dobson.
10 minutes prep time | Serves 4
What you need:
3 fresh peaches, cut into thin wedges
4 handfuls of arugula leaves, trimmed
1 large ball of fresh mozzarella, torn into thin shreds
3 Tbsp extra-virgin olive oil
1 Tbsp white wine vinegar
Freshly ground black pepper
What you do:
In large bowl, gently toss peaches and arugula to mix. Scatter mozzarella pieces over salad.
Whisk together olive oil, vinegar, and black pepper, and drizzle over salad to serve.
Substitutions: Use 5 ounces crumbled goat cheese instead of mozzarella or substitute frisee for arugula.
Per serving: 163 Calories, 10 g Protein, 8 g Carbohydrates, 2 g Fiber, 11 g Total fat (2 g sat, 8 g mono, 2 g poly), 210 mg Sodium, Calcium, Phosphorus, Vitamin B2 (riboflavin), B12, K, Selenium, Zinc