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Insalata con Peche

Photo: Jim Franco; Styling: Joe Maer
Hands-on time 15 mins
Total time 15 mins
Yield Makes 4 servings


  • 1 (6-oz.) package spring greens mix
  • 2 (8-oz.) packages fresh mozzarella cheese, sliced
  • 2 large fresh, ripe peaches, peeled and thinly sliced
  • 4 ounces thinly sliced prosciutto
  • 1/2 tablespoon fresh thyme leaves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • Salt and freshly ground pepper

How to Make It

  1. Place greens on 4 serving plates. Top with mozzarella, peaches, and prosciutto; sprinkle with thyme. Whisk oil into lemon juice in a slow stream until blended; whisk in salt and pepper to taste. Drizzle over salads.

Riva's Trattoria, Greensboro, North Carolina