Mozzarella, Pancetta and Nectarine Salad
Back home
1 min read

Mozzarella, Pancetta and Nectarine Salad

Mozzarella, Pancetta and Nectarine Salad

Ingredients

Method

  • 250g ciabatta, torn into pieces
  • 100g smoked pancetta slices
  • 4 nectarines, sliced
  • 15g mint leaves
  • ½ lemon, juice and zest only
  • 2 tsp white wine vinegar
  • 2.5 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • mozzarella, torn
  • 100g rocket salad
  • Preheat the oven to 200C. Toast the ciabatta pieces for 8-10 mins or until crisp and golden. Meanwhile, fry the pancetta slices for 4 mins, then remove and keep warm. Toss the nectarine slices into the pan and cook for 1-2 mins on each side.
  • Put half the mint in a small bowl and toss with the lemon juice and zest, the vinegar, oil, mustard and sugar. Whisk together. Divide the torn mozzarella, salad leaves and mint between 4 plates, then top with the ciabatta and nectarine slices. Scatter with the crisp pancetta, drizzle with the dressing and serve.
25 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box