Grilled Peach, Prosciutto and Burrata Salad

Name: Grilled Peach, Prosciutto and Burrata Salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 slightly ripe peaches, cut into thick slices (see note); 1 tablespoon extra-virgin olive oil; 4 cups baby arugula; ½ cup halved cherry tomatoes; 3 ounces sliced prosciutto; 1 large burrata cheese; SideDish Honey Dijon, to taste; ¼ cup fresh basil leaves, thinly sliced; Freshly ground black pepper, to taste

Alex Snodgrass

Servings

Cook Time

20 minutes

Gluten-free

Grain-free

Grilled Peach, Prosciutto and Burrata Salad

Ingredients

3 slightly ripe peaches, cut into thick slices (see note)
1 tablespoon extra-virgin olive oil
4 cups baby arugula
½ cup halved cherry tomatoes
3 ounces sliced prosciutto
1 large burrata cheese
SideDish Honey Dijon, to taste
¼ cup fresh basil leaves, thinly sliced
Freshly ground black pepper, to taste

Method

Drizzle sliced peaches with the olive oil. Using a grill pan on the stove or an outdoor grill, grill over medium heat for 2 to 3 minutes per side, or until grill marks appear. Remove from heat and set aside.
Spread arugula across a serving platter. Top with the cherry tomatoes, sliced prosciutto, and grilled peaches. Tear the burrata cheese into smaller chunks and scatter across the salad.
Drizzle with desired amount of SideDish Honey Dijon. Finish with the sliced basil and freshly ground black pepper.