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Torn peach, mozzarella, rocket and radicchio salad

Name: Torn peach, mozzarella, rocket and radicchio salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 English breakfast teabag; 40g raisins; 20.00 ml red wine vinegar; 30.00 ml orange blossom water; 20.00 ml honey; 60ml olive oil; 40.00 ml pine nuts, toasted; 250.00 ml wild rocket leaves; 1/2 radicchio, leaves torn; 3 peaches, halved, stones removed, torn; 125.00 ml basil leaves; 200g buffalo mozzarella, torn

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Torn peach, mozzarella, rocket and radicchio salad

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by Mike McEnearney

Chef and delicious. columnist

Apr 26, 2016

This recipe is the epitome and essence of Mike McEnearney's famed cooking style. It's simple, honest and generous cooking at it's finest.

1 English breakfast teabag
1/4 cup (40g) raisins
1 tbs red wine vinegar
1 1/2 tbs orange blossom water
1 tbs honey
1/4 cup (60ml) extra virgin olive oil
2 tbs pine nuts, toasted
1 cup wild rocket leaves
1/2 radicchio, leaves torn
3 peaches, halved, stones removed, torn
1/2 cup basil leaves
200g buffalo mozzarella, torn

Method

1.

Place the teabag and raisins in a heatproof bowl with 1 cup (250ml) boiling water. Set aside for 5 minutes or until raisins are plump.
2.

Meanwhile, whisk vinegar, orange blossom water, honey and oil in a bowl and season to taste.
3.

Drain raisins, discarding liquid. Toss with pine nuts, rocket, radicchio, peach, basil, mozzarella and dressing, then serve.