Nectarine and Fried Mozzarella Caprese Salad.
It's pretty simple, but still delicious none the less.
Foto: Half Baked HarvestIngredients
- 2 -3 ripe (but firm nectarines, sliced into wedges)
- 2 ripe heirloom tomatoes (sliced)
- 1 cup cherry tomatoes (halved)
- 6 fresh figs (halved)
- 1 cup fresh basil (roughly chopped)
- 1 handful watercress or arugula
- 3 ounces prosciutto (torn (optional))
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon pomegranate molasses or honey
- kosher salt + pepper
- 12 ounces fresh mozzarella (sliced into 8 thick round slices or bocconcini)
- 1 cup Panko bread crumbs
- 1/4 cup flour
- 1/3 cup parmesan cheese (grated)
- 2 eggs (beaten)
- 1/2 teaspoon salt + pepper
- 2 tablespoons olive oil
Steps
In a large salad bowl, combine the nectarines, tomatoes, cherry tomatoes, figs, basil, watercress or arugula and prosciutto.
In a small bowl, whisk together the olive oil, balsamic, pomegranate molasses, salt + pepper. Drizzle a little of the vinaigrette over the salad and gently toss. Fry the mozzarella (see below) and add it to the salad. Serve while the cheese is warm.
In a large bowl, combine the Panko, flour, parmesan, salt and pepper, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella (or bocconcini balls) and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
Heat a large skillet over high heat. Add a drizzle of olive oil. Fry the coated mozzarella, turning carefully once or twice until golden and the cheese begins to melt, but still retains its shape, about 1 minute on each side. Drain on paper towels. Sprinkle with salt. Serve warm atop the salad.
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