Preheat oven to 160ºC. Line a large baking tray and set aside. Add all the rosemary hazelnut ingredients into a bowl and combine well.
Transfer to the baking tray, spreading the nuts into an even layer. Bake for 20 minutes or until fragrant and lightly golden brown. Set aside to cool.
Make the dressing by adding all ingredients to a jar and shake vigorously until well combined.
To make the salad, add peaches, rocket, bocconcini and hazelnuts to a bowl. Toss together, then transfer to a serving platter. Take a piece of prosciutto and ruffle it before placing it on top of the salad. Dress immediately just before serving.
Preheat oven to 160ºC. Line a large baking tray and set aside. Add all the rosemary hazelnut ingredients into a bowl and combine well.
Transfer to the baking tray, spreading the nuts into an even layer. Bake for 20 minutes or until fragrant and lightly golden brown. Set aside to cool.
Make the dressing by adding all ingredients to a jar and shake vigorously until well combined.
To make the salad, add peaches, rocket, bocconcini and hazelnuts to a bowl. Toss together, then transfer to a serving platter. Take a piece of prosciutto and ruffle it before placing it on top of the salad. Dress immediately just before serving.
Preheat oven to 160ºC. Line a large baking tray and set aside. Add all the rosemary hazelnut ingredients into a bowl and combine well.
Transfer to the baking tray, spreading the nuts into an even layer. Bake for 20 minutes or until fragrant and lightly golden brown. Set aside to cool.
Make the dressing by adding all ingredients to a jar and shake vigorously until well combined.
To make the salad, add peaches, rocket, bocconcini and hazelnuts to a bowl. Toss together, then transfer to a serving platter. Take a piece of prosciutto and ruffle it before placing it on top of the salad. Dress immediately just before serving.
