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Grilled Peach Salad

with Burrata and Prosciutto

Cook Time 20 Minutes

Serves 4

For the Honey Mustard Vinaigrette

  • 1 tbsp white wine vinegar
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1/3 cup olive oil
  • 1 (16oz) pack of organic spring mix lettuce blend
  • 2 yellow peaches, pitted and sliced
  • 2 tbsp olive oil
  • Kosher salt, for seasoning
  • Sea salt, for seasoning
  • 2 (4oz) balls of fresh burrata cheese
  • 1 (4oz) pack of pre-sliced prosciutto, hand torn
  • 6 fresh mint leaves

Start by making your honey mustard vinaigrette. In a medium bowl, add your white wine vinegar, dijon mustard, honey and mix everything well until evenly combined. Slowly whisk in your 1/3 cup of olive oil until you get an even mixture. Season with Kosher salt and black pepper to taste. Set aside.

 

In a medium bowl, toss your sliced peaches with a pinch of Kosher salt and 2 tbsp of olive oil until they are evenly coated. Set aside.

 

Set a grill or flat top to medium high heat. Add your peaches “carefully” to cook for 1 to 2 minutes per side or until golden brown. Remove from the heat and set aside to cool.

 

Begin building your salad. In a big salad bowl, add your spring mix, followed by your burrata, grilled peaches, prosciutto and scatter your mint leaves around the salad. Drizzle with your honey mustard vinaigrette and using a sharp knife cut your burrata open. Sprinkle some sea salt on top and serve. Try not to eat the whole thing by yourself… 🙂
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Grilled Peach Salad

Grilled Peach Salad with Burrata and Prosciutto

Author Mark & Fey
Print Pin
Course Lunch, Snack
Keyword Burrata, Grilled Peach, Prosciutto, salad
Cook Time 20 minutes
Servings 4

Ingredients

For the Honey Mustard Vinaigrette

  • 1 tbsp white wine vinegar
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1/3 cup olive oil
  • 1 16oz pack of organic spring mix lettuce blend
  • 2 yellow peaches pitted and sliced
  • 2 tbsp olive oil
  • Kosher salt for seasoning
  • Sea salt for seasoning
  • 2 4oz balls of fresh burrata cheese
  • 1 4oz pack of pre-sliced prosciutto, hand torn
  • 6 fresh mint leaves

Instructions

  • Start by making your honey mustard vinaigrette. In a medium bowl, add your white wine vinegar, dijon mustard, honey and mix everything well until evenly combined. Slowly whisk in your 1/3 cup of olive oil until you get an even mixture. Season with Kosher salt and black pepper to taste. Set aside.
  • In a medium bowl, toss your sliced peaches with a pinch of Kosher salt and 2 tbsp of olive oil until they are evenly coated. Set aside.
  • Set a grill or flat top to medium high heat. Add your peaches “carefully” to cook for 1 to 2 minutes per side or until golden brown. Remove from the heat and set aside to cool.
  • Begin building your salad. In a big salad bowl, add your spring mix, followed by your burrata, grilled peaches, prosciutto and scatter your mint leaves around the salad. Drizzle with your honey mustard vinaigrette and using a sharp knife cut your burrata open. Sprinkle some sea salt on top and serve. Try not to eat the whole thing by yourself… 🙂