Ingredients
2/3 cup extra virgin olive oil1/2 cup julienned fresh basil1/3 cup white balsamic vinegar1/4 cup julienned fresh mint leaves2 garlic cloves, minced2 teaspoons Dijon mustard1 teaspoon sea salt1 teaspoon sugar1 teaspoon pepper2 cups cherry tomatoes8 cups fresh arugula1 carton (8 ounces) fresh mozzarella cheese pearls, drained2 medium peaches, sliced2 cups fresh blueberries6 ounces thinly sliced prosciutto, juliennedAdditional mint leaves
Preparation
In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.
In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.
