Pan-Roasted Peach, Burrata and Prosciutto Salad
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.
Pan-Roasted Peach, Burrata and Prosciutto Salad
Ingredients
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
Instructions
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.
