Ingredients
- 8 oz burrata cheese
- 6 vine ripened peaches (about 1 pound)
- 4 oz. prosciutto
- 3 tsp aged balsamic vinegar
- 4 tsp extra virgin olive oil
- 4 oz. wild arugula
- freshly ground black pepper to taste
- course sea salt to taste
Directions
- Preheat grill. Slice peaches in half and brush with olive oil. Grill halved peaches for approx. 1 minute.
- Toss arugula with balsamic vinegar and olive oil in a small bowl and season with salt and pepper.
- Place burrata cheese in the center of a serving plate and arrange arugula, peaches and prosciutto around it.
- Drizzle salad with aged balsamic vinegar.
