Roasted Peaches with Walnut Salad & Pomegranate Molasses

Pomegranate molasses is one of my favourite things at the moment and works especially well in this recipe and complements the buffalo mozzarella perfectly. Nectarines work just as well and I think that plums would be good too when they arrive in the shops. i use mozzarella in this and deligted that it is available locally.. .those near Macroom in Cork might have spotted the herd on the Lynch farm and the cheese is available at local markets including in Dublin.

6 peaches
3 balls of buffalo mozzarella, each gently pulled apart into 3 or 4 pieces
140g Rocket
Aged Balsamic Vinegar
Extra Virgin Olive OIl

Walnut and Pecan Salad
180gr mixed walnuts and pecans
50gr freshly grated parmesan
100mls good quality Extra virgin olive oil

Split fruit in half, remove the stones and place on a baking tray. Roast them in the oven for about 10 minutes at 180C. You can slice if you wish at this point.
Chop the nuts roughly and place in a bowl with the parmesan and olive and little sprinkle of salt
Place rocket in a bowl, season then drizzle with aged balsamic and olive oil.
To serve place a bed of dressed rocket on each plate. Sit 2 peach halves on each place and top with 3 or 4 pieces of mozzarella.
Dress with some of the walnut & pecan salad including some of the oil
Drizzle some pomegranate molasses and serve while the peaches are still warm

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