+
+
Hey You
Subscribe

Stay Updated

Shop the Grill Dads
play video

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… 🙂
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


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… 🙂
play video

Hanger Steak Chef’s 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… 🙂
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Hanger Steak Chef’s Salad

Author Mark & Fey
Print Pin
Keyword Beef, Hanger steak, salad, Spiceology
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound USDA prime hanger steak trimmed
  • Salt Pepper + Chocolate Chile
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 teaspoons Worcestershire sauce
  • 4 ounces blue cheese crumbles plus more for serving
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 2 large heads romaine lettuce
  • 1 cup cherry tomatoes halved
  • 1/4 cup diced red onion
  • 4 hard cooked eggs peeled and halved

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Mexican Chocolate Chile seasoning. Set aside while you prep the dressing and salad ingredients.
  • Make the blue cheese dressing by combining the mayo, sour cream, Worchestershire sauce, and buttermilk in a medium bowl. Whisk together then add the blue cheese crumbles and season with salt and pepper. Chill before grilling the steaks. Now is also a good time to chop your veggies and boil the eggs, so they can be ready when the steak is done.
  • Set up a gas or charcoal grill for medium-high direct heat. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.
  • Build the salad by layering the lettuce in the bottom of a big bowl topping with the slices steak, tomatoes, red onion, more blue cheese, and hard boiled eggs. Serve with the bleu cheese dressing.