Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Wash and dry the peaches, halve them, and remove the pits. Cut each half into 3 to 4 wedges. Drain the mozzarella and tear it into pieces. Wash the spinach and dry it thoroughly.
Cook the prosciutto and seeds
Heat a dry skillet over medium heat. Cook the prosciutto slices for about 1 minute on each side, until crispy; transfer them to a plate. Add the pumpkin seeds to the same skillet and toast them, stirring constantly, for 2 minutes, then set them aside.
Grill the peaches
Heat a grill pan over medium-high heat. Toss the peach wedges with 5 ml olive oil and grill them in a single layer for 2 to 3 minutes per side. Turn them when dark grill marks appear and the flesh has softened but still holds its shape.
Whisk the dressing
In a small bowl, whisk together the remaining 20 ml olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Taste: the dressing should be sweet and sour with a slight peppery kick.
Assemble and serve the salad
Arrange the spinach on four plates and add the warm grilled peaches and pieces of mozzarella. Drizzle with the dressing, then scatter the toasted seeds and prosciutto, broken into pieces, over the top. Serve immediately while the peaches are warm and the prosciutto is crispy.
