Instructions

1. First make the dressing: chop finely half of the mint, then mix with the oil, vinegar, mustard, half the sugar, lemon peel and juice. Season to taste with salt and pepper, then set aside.
2. Tear the bread into bite-sized chunks and grill them until crisps and golden.
3. Put the salad leaves and the mint into a serving bowl.
4. Drain then tear the mozzarella roughly into chunks, add to the salad together with the ciabatta pieces.
5. Cut the peaches in half, remove the stone, then slice the flesh into wedges.
6. Fry the prosciutto/pancetta in a hot pan until crispy, then add to the salad.
7. Put the peach slices in the pan and sprinkle with the remaining sugar. Cook on both sides for a minute, until soft and slightly caramelized. Add to the salad.
8. Drizzle with the dressing and serve.