Grilled Peach & Burrata Salad with Honey-Balsamic Vinaigrette

 

Ingredients

For the Grilled Peaches:

3 ripe but firm peaches, halved and stones removed

1 tbsp olive oil

1 tsp honey

For the Honey-Balsamic Vinaigrette:

3 tbsp extra virgin olive oil

1.5 tbsp balsamic vinegar

1 tbsp honey

1/2 tsp Dijon mustard

1/4 tsp kosher salt

1/4 tsp cracked black pepper

For the Salad Base:

4 cups baby arugula or mixed spring greens

2 balls (4 oz each) fresh burrata cheese

1/4 cup prosciutto, torn into ribbons (optional)

1/4 cup toasted pecans or walnuts, roughly chopped

2 tbsp red onion, very thinly sliced

For Garnish (optional):

Fresh basil leaves, torn

Flaky sea salt

Extra balsamic glaze drizzle

Directions

Preheat your grill or a stovetop grill pan to medium-high

heat.

Lightly brush the cut side of the peach halves with olive

oil and a tiny drizzle of honey.

Place peaches cut-side down on the grill. Cook for 3 to 4

minutes without moving them, until distinct grill marks

form and the peaches soften slightly. Remove and let

cool for a few minutes, then slice into wedges.

In a small jar or bowl, whisk together the olive oil,

balsamic vinegar, honey, Dijon mustard, salt, and pepper

until emulsified.

In a large shallow bowl or platter, arrange the arugula

and red onion slices.

Place the grilled peach wedges over the greens.

Gently place the burrata balls in the center of the salad.

Use a knife to break the outer skin slightly so the creamy

center can spill out.

Scatter the torn prosciutto (if using) and toasted pecans

over the top.

Drizzle the honey-balsamic vinaigrette generously over

the entire salad.

Garnish with fresh basil, a pinch of flaky sea salt, and an

extra swirl of balsamic glaze.