Grilled Peach, Arugula Salad With Burrata and Prosciutto
The ultimate summer salad made with peppery arugula, juicy peaches and creamy burrata drizzled with a balsamic reduction for an added sweetness and flavor.
Ingredients
- 1-2 mint sprigs
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar reduction
- 4-6 thinly sliced prosciutto
- 3 cups loosely packed baby arugula
- 2 ripe peaches, sliced
- 1 burrata (you can use mozzarella)
- 1/2 red onion, sliced
Instructions
- Heat grill pan on the stove. Drizzle the pan with olive oil and place peaches on their side. Let the peaches grill for 2-3 minutes. Then turn and grill again. You want those lovely grill marks on the fruit. Set peaches aside to cool.
- In a small bowl, mix together olive oil and the balsamic reduction.
- In another bowl, toss together the red onion and arugula with half of the balsamic mixture.
- Arrange the arugula, prosciutto and peaches on a serving platter. Tear burrata into pieces and place on top of salad.
- Top the salad with mint leaves. Then drizzle with remaining balsamic.