Pan-Roasted Peach, Burrata and Prosciutto SaladPrint Print Without Images
This salad hits all the senses with sweet summer peaches, creamy burrata and salty prosciutto. Peppery arugula is perfect for this salad but feel free to substitute baby spinach or mixed greens. Summer on a plate, this needs to be enjoyed as often as you can during our too-short peach season! Burrata cheese is fresh mozzarella cheese, shaped into a ball with a soft, creamy center. If you’d rather serve this salad on individual salad plates or can’t find burrata, feel free to use bocconcini balls instead of one large burrata.
Here at the market we sell Okanagan peaches that we grow at our orchard in Osoyoos! Farmer Rob makes several trips a week in order to keep the market fully stocked. At the beginning of the peach season (usually mid July) it can be difficult to remove the stubborn fit from the fruit, which is commonly called clingstone, or semi-freestone. Freestone peaches come later in the season, usually around early to mid August, and are easier for handling if you’ll be doing large batches of canning. However, that doesn’t mean that you can’t make baked goods or jams and sauces with the semi-freestones! Here’s a video where Charlotte Lepp shows you how to handle a semi-freestone peach.
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By mid August we expect to have freestone peaches at the market, which means that the pit is easily removed from the peach. Until then, here’s how to handle cutting your semi freestone peaches! First, blanch your peaches by putting them in boiling water for 1 – 2 minutes. Remove, rinse in cold water and peel the skin once it’s cool enough to handle. Watch the video to see how Charlotte handles slicing the peach! Perfect for peach pies 🥧
¼ cup white balsamic Vinegar, my favorite brand is the Dodi one we carry at the market
1 Tbsp. Smak Dab White Wine and Herb mustard or Dijon
½ tsp. Kosher salt
½ tsp. freshly ground black pepper
⅓ cup Olive Oil
1 Tbsp. chopped fresh chives, optional
100 gms thinly sliced prosciutto
2 medium peaches, pitted and quartered
Arugula or greens of preference such as spring mix or baby spinach.
250 gm. burrata cheese
Whisk together the vinegar, mustard, salt and pepper in a small bowl. While whisking, slowly drizzle in the ⅓ cup olive oil and whisk until dressing is emulsified.
Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Once hot, add prosciutto and cook, turning every 2-3 minutes until crispy. Remove to a plate but leave all the brown bits behind in the pan. If there’s no oil remaining in the pan, add another tablespoon of olive oil and once hot, add peach quarters and cook until just browned, about 2 minutes per side. Remove from heat.
Toss the arugula with ¼ cup of the dressing and place on serving plate. Place burrata on the center of greens and arrange peach slices and prosciutto around the cheese. Drizzle another tablespoon of dressing over the burrata. Serve additional dressing on the side. Right before serving, open burrata ball and allow some of the creamy center to ooze out onto the salad.