Grilled Peach, Prosciutto and Burrata Salad
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
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.
Peach Note: The peaches will soften once grilled, so while you want them to be slightly ripe, you do not want them too soft as they will break apart on the grill.