Directions

Candied Pecans:

1. In a shallow pan over medium-low heat, melt butter. Add brown sugar, salt, and water, stirring continuously.
2. Increase heat to bring mixture to a gentle boil. Simmer for 5 minutes until sugar has fully dissolved.
3. Add pecans, stir to coat, and cook for 5 minutes.
4. Remove from heat and spread pecans on a parchment-lined baking sheet to cool.
5. Once cool, roughly chop and store in a clean, airtight container until service.

Prosciutto & Mozzarella:

1. Roll each mozzarella piece in a slice of prosciutto.
2. Cover and refrigerate until service.

Lettuce & Basil:

1. Combine lettuce and basil together.
2. Cover with a damp towel and refrigerate until service.

Dressing:

1. Combine all dressing ingredients in a container.
2. Cover and refrigerate until service.

Peaches & Nectarines:

1. Toss peaches and nectarines in oil.
2. Lightly grill until slightly caramelized.
3. Allow to cool, then cover and refrigerate until service.

Storage:

1. Store candied pecans, prosciutto-wrapped mozzarella, lettuce mix, dressing, and grilled fruit separately in airtight containers in the refrigerator at ≤4 °C / 40 °F.

Service:

1. Quickly grill prosciutto-wrapped mozzarella to soften just before plating.
2. Gently toss lettuce mix, grilled peaches and nectarines, and prosciutto-wrapped mozzarella with dressing.
3. Place salad carefully on serving plate.
4. Top with additional mozzarella slices and candied pecans.
5. Serve immediately