Grilled Peach, Arugula, Prosciutto and Burrata Salad



4 ripe peaches

8 cups of fresh baby arugula

4 slices of prosciutto

1 ball of burrata cheese


Dressing:

1/4 cup extra virgin olive oil

2 tbsp champagne vinegar

1 tbsp fresh lemon juice

1 tbsp honey

1 tsp Dijon mustard

Pinch of salt and pepper


In a mason jar with a lid, combine all the dressing ingredients and shake vigorously.  Set in the refrigerator until you're ready to use.


Cut peaches in half and remove the pit.  Cut each half in half again. Drizzle peaches with some extra virgin olive oil.


Set the grill to medium heat and grill each side of the peach for 2-3 minutes. Set peaches on a plate to the side.


Drizzle the dressing on the arugula and mix. Divide the arugula onto 4 plates or bowls.  


Top the arugula with the sliced peaches, a slice of prosciutto and finish with a 1/4 of the burrata cheese.  Serve.



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