Mixing Fruit in Salads Instantly Upgrades Your Summer Meals

Ingredienser

4 peaches

40 g pine nuts

1 buffalo mozzarella

1 radicchio

1 endive

1 frisé salad

3 tbsp olive oil

2-3 tbsp Balsamico

Cut the peaches in half, take the stone and then cut the peaches into wedges. Fry on frying pan in olive oil for 2-3 minutes, drizzle balsamic vinegar over and let simmer for a few minutes, turn off the heat and let them cool down.

Drain the mozzarella and tear apart in small pieces. Aside rinse the different salads leaves and dry them.

Build layers of radicchio, frisé, and endive on a plate, arrange peaches and mozzarella in between the layers

Sprinkle with olive oil and balsamic vinegar, season to taste with salt and pepper, and it’s ready to be served.