Peach And Buffalo Mozzarella Salad

1. Halve and stone the peaches. The stones should come out fairly easily (kind of like avocados, just that the flesh shouldn't be so squishy). Tear or cut them up into bite sized pieces (one peach should give you about 8-10 pieces).

2. Drain the mozzarella balls and tear or cut them up into roughly the same size as the peaches.

3. Wash and spin the salad leaves, then lay them out on a big plate or in a serving bowl, reserving one handful. Scatter the pieces of peach and mozzarella around, then scatter the remaining salad leaves over the top.

(Steps 1 - 3 can be done in advance, e.g. in the morning of the lunch/dinner this will be served at.)

4. Squeeze the lemon juice into a small bowl, and add about twice as much olive oil as there is lemon juice. Season lightly with salt and pepper, and whisk it well to combine.

5. Drizzle the dressing all over the salad (there's not much need to toss it or the leaves might get bruised), and serve immediately after dressing.