Salad with Buffalo Mozzarella, Prosciutto, and Nectarines
Rinse the lettuce leaves and spin dry. Cut the mozzarella into bite-size cubes. Rinse the nectarines, cut in half, remove pit, and slice into wedges.
Whisk together 4 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt, and pepper. Mix the lettuce with the dressing in a bowl. Toss in the mozzarella and nectarines.
Arrange the salad on 4 plates and serve each with 2 slices of prosciutto. Serve immediately, with toasted bread, if desired.