GRILLED PEACHES WITH PROSCIUTTO, BURRATA, AND ARUGULA

IMG_6064As my girlfriend Krysten would say, this salad is heaven. The peaches at the farmers markets are absolutely delicious right now and a wonderful way to combine sweet and savory into a dish. Full of summer flavor, they are the perfect complement to creamy burrata and salty prosciutto. I made it yesterday for a bridal shower luncheon and it was the party favorite. You can substitute nectarines or plums for the peaches as well, or do a mix of all three!

IMG_6066GRILLED PEACHES WITH PROSCIUTTO, BURRATA, AND ARUGULA

Serves 4

2-4 peaches

8 thin slices prosciutto

burrata

arugula

olive oil

sea salt

freshly ground black pepper

BALSAMIC GLAZE

1 cup balsamic vinegar

1 tablespoon honey

sea salt

freshly ground black pepper

* I usually do 1/2 a peach per person for the salad, but you can add as much as you like. In a perfect world, you would slice the peach in half, remove the pit, and grill them. Unfortunately, some of the peaches I have been getting are so soft and ripe that they completely mush when I try to slice them in half and remove the pit. If this happens to you, simply slice the sides of the peach off, like you would an apple, and grill the slices instead.

Put the balsamic vinegar in a small saucepan and simmer until reduced into a thick syrup. Add the honey and set aside.

IMG_6057Slice peaches in half and remove pit (or see note above). Brush the cut side with olive oil and season with salt and pepper. Heat a grill pan on medium high heat. Once the pan is hot, place the peaches cut side down and grill until you start to see grill marks and the top of the peach is turning a golden color, 2-3 minutes. Remove from the grill and set aside.

IMG_6067For assembly, place 1/2 a peach cut side up on a plate. Scoop a small handful of burrata (about 1/4 cup) on top or side of the peach. Drizzle olive oil and balsamic glaze over the peach and burrata. Sprinkle the burrata with a little sea salt and pepper. Top with a handful of baby arugula and 2 slices of prosciutto. Finish the dish with another drizzle of olive oil, balsamic glaze, sea salt, and black pepper. Serve immediately.

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