Red, White, and Blue Summer Salad

INGREDIENTS:

2 ripe Dickey Farms peaches, sliced

2/3 cup extra virgin olive oil

½ cup julienned fresh basil

1/3 cup white balsamic vinegar

¼ cup julienned fresh mint leaves

2 garlic cloves, minced

2 teaspoons Dijon mustard

1 teaspoon sea salt

1 teaspoon sugar

1 teaspoon pepper

2 cups cherry tomatoes

8 cups fresh arugula

8 oz fresh mozzarella cheese pearls, drained

2 cups fresh blueberries

6 oz thinly sliced prosciutto

INSTRUCTIONS:

In a small bowl, whisk together the olive oil, basil, balsamic vinegar, mint leaves, garlic cloves, Dijon mustard, sea salt, sugar, and pepper.

In a large bowl, combine the arugula, mozzarella, peach slices, blueberries, and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.