Grilled Peach, Arugula, Prosciutto and Burrata Salad


Serves 4

4 ripe peaches

2 tablespoons extra virgin olive oil

8 cups of fresh baby arugula

8 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 peach half in half again. Drizzle peaches with extra virgin olive oil.


Preheat the grill to medium heat. Grill each side of the peach for 1-2 minutes. Set peaches on a plate.


Place the arugula in a large bowl. Drizzle the dressing on the arugula and mix well to coat. Divide the arugula onto 4 plates or bowls.  Top the arugula with slices of grilled peaches. Tear each piece of prosciutto in half. Add 4 pieces of prosciutto next to the peaches. Cut the burrata cheese into 4 equal pieces and top the salad with it.  Serve.



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