Summary

Ingredients

For the salad:

• 1 large lettuce (e.g. romaine)
• 500 g peach (s), yellow-fleshed plate (ripe and aromatic)
• 300 g cherry tomato (s) or bush tomatoes
• 0.5 ½ bunch spring onion (s)
• 200 g mozzarella, (mini)
• 60 g pine nuts

For the dressing:

• 6 tablespoon olive oil
• 2 tablespoon vinegar, (Balsamica Bianco flavored with orange peel) or other fruity one
• 1 tablespoon water
• 1 teaspoon, heaped honey, creamier
• sea salt
• pepper

For decoration:

• some crema di balsamic vinegar

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Instructions

1. Roast the pine nuts in a pan without fat and set aside.
2. Wash the lettuce, peaches, spring onions and tomatoes and dry them well. Cut everything into bite-sized pieces and place in a large salad bowl. Drain the mozzarella and, if you are not using mini mozzarella, cut it into small pieces and add to the salad. Add the pine nuts as well.
3. Mix all ingredients for the dressing, season to taste and pour over the salad. To finish, decorate the salad with a little crema di balsamic vinegar.
4. If you bring the salad to a garden party, for example. You should stir the dressing in a screw-top jar and take it with you separately from the salad and only pour it over the salad before eating. That way the salad stays crisp.