Ingredients(This is very much a "personal taste" recipe, so I haven't given quantities for the ingredients)
Baby asparagus spears
Slices of prosciutto (Parma ham)
White wine vinegar
Drizzle framboise syrup (optional)
Handy HintThis is fantastic as a summer lunch, and also works well as a special starter.
Method1. Simmer the asparagus in some salted water until just tender. Drain, and place aside.
2. Halve and thickly slice the peaches. Oil a ridged griddle pan and fry the peaches on each side until they have charred lines.
3. Tear the prosciutto slices into small strips. Similarly, tear the mozzarella into bite-size pieces.
4. Make the dressing by whisking the oil and vinegar together. I use three parts olive oil to one part vinegar - and adding a drizzle of the framboise if you want. You can also pop in a few crushed fresh raspberries and shake thoroughly.
5 Assemble the salad! Place the leaves in a bowl, and scatter over the raspberries, peach slices, prosciutto strips, mozzarella pieces and warm asparagus over the top. Drizzle the dressing over the whole lot and toss together gently.