Mozza Melba Salad

Directions

1. 1
   combine wine, cup water, lemon juice and sugar in a saucepan.Bring to slow simmer.
2. 2
   split peaches in half, add to saucepan.Simmer until soft but will hold shape, about 6 minutes. Keep close eye so it doesn't scorch.
3. 3
   remove peaches with a slotted spoon and allow to cool
4. 4
   meanwhile, rinse and sort raspberries. when peaches are removed from sauce pan, add 2/3 c berries. Cook barely 4 minutes so juices burst - stir well.
5. 5
   Allow berry syrup to cool slightly then process. Strain seeds if you wish.
6. 6
   Mix olive oil, salt, one sprig of mint, finely chopped, vinegar and 1/2 of syrup.
7. 7
   Lay field greens on plates. Arrange mozzarella and peachs. Drizzle with dressing freely. Use remaining berries and mint sprig to add color and texture to each plate. Serve with a soft prosceco.