4 peaches, firm but ripe
2 fresh (8oz) balls buffalo mozzarella, cut into bite-size pieces
1/2 fennel bulb
8 thin slices prosciutto
2 cups fresh hydroponic watercress
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
Pre-heat oven to 350 degrees F.
Lay prosciutto slices out flat in a single layer on a baking tray and bake in oven for 15-20 minutes until it is crispy and golden. Remove from tray and drain on paper towels (the pieces should be firm and crispy).
Slice cheeks off peaches on three sides. Shave fennel using a mandolin or sharp knife so you have paper-thin crescents and drop in ice water for a minute before draining and drying on paper towels. Toss peaches, mozzarella, fennel and watercress together in a large salad bowl.
Make dressing by combining balsamic vinegar and extra-virgin olive oil. Whisk as you drizzle the olive oil in so it emulsifies slightly. Season with salt and pepper. Dress salad then top with crispy prosciutto.