Grilled Peach, Prosciutto & Burrata Salad
by Christina Valagao
This is the perfect summer salad that takes minimal effort to prepare but looks gorgeous on the table.
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Ingredients:
- 4 peaches, quartered and pitted
- 150 grams Italian Prosciutto di Parma 30 months, sliced thin and fat removed
- 4 large handfuls arugula
- 1 ball Italian burrata, torn
- 2 TBSP Balsamic pearls
- White Balsamic Vinegar (I like Reale brand, specifically, 4 Travasi)
- Good quality extra virgin olive oil
- Mint springs, to garnish
- Flaky sea salt and fresh ground pepper
Method:
1. Preheat grill to high, drizzle 1 TBSP of olive oil on top of the peaches and grill until you get dark grill marks on all sides. Grill only 1 min or so per side, be careful not to overcook.
2. On a large platter, scatter arugula evenly so the base of the platter is covered.
3. Drizzle arugula with white balsamic and olive oil.
4. Scatter prosciutto over top of the arugula in little mounds, be sure to remove the fatty white piece on the end of each slice.
5. Tear burrata and place evenly all over your platter, and fill in any empty spaces with the sliced peaches.
6. Lightly top each mound of burrata with a couple balsamic pearls.
7. Finish with flaky sea salt, mint springs and fresh cracked pepper.
2. On a large platter, scatter arugula evenly so the base of the platter is covered.
3. Drizzle arugula with white balsamic and olive oil.
4. Scatter prosciutto over top of the arugula in little mounds, be sure to remove the fatty white piece on the end of each slice.
5. Tear burrata and place evenly all over your platter, and fill in any empty spaces with the sliced peaches.
6. Lightly top each mound of burrata with a couple balsamic pearls.
7. Finish with flaky sea salt, mint springs and fresh cracked pepper.
Copyright (c) Christina Valagao 08/2021
