Baked peach halves with mozzarella, bacon and basil on salad

Name: Baked peach halves with mozzarella, bacon and basil on salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 80 g lean smoked streaky bacon; 6 Stem(s) Basil; 80 g Mozzarella cheese; 4 Peach halves (tin); 4 TABLESPOONS Wine vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Honey; 2 TABLESPOONS Sunflower oil; 1 Shallot; 100 g Frisée salad; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

80 g lean smoked streaky bacon
6 Stem(s) Basil
80 g Mozzarella cheese
4 Peach halves (tin)
4 TABLESPOONS Wine vinegar
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Honey
2 TABLESPOONS Sunflower oil
1 Shallot
100 g Frisée salad
7-10 Tbsp Grease

Directions

1
Cut the bacon into strips. Fry the bacon strips in a pan without fat for approx. 5 minutes while turning until crispy. Wash the basil, shake dry, pluck the leaves from the stems and cut into strips.
2
Finely dice the mozzarella. Mix bacon and basil, except for something to sprinkle, and fill into the peach halves. Place in a greased casserole dish and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
3
For the vinaigrette, whisk vinegar, mustard, salt, pepper and honey. Add oil drop by drop to the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean, wash, spin dry and pluck the salad.
4
Arrange peaches and salad on a plate. Drizzle salad with vinaigrette. Sprinkle peaches with the remaining basil and bacon.