Salad of Grilled Peaches, Burrata, Mint & Prosciutto

Salad of Grilled Peaches, Burrata, Mint & Prosciutto
Sweet grilled peaches garnished with salty prosciutto, the coolness of fresh mint, and the unbelievable creaminess of Burrata (this cheese – a soft mozzarella with a molten centre is what makes this salad exceptional, so do not substitute it out!).
Serve with a drizzle of cava vinaigrette or balsamic drizzle.
You can find all of these ingredients in our deli and produce sections – but only until the season allows.
Try this beautiful salad that is packed full of summer flavor.
Serves 4-6
Cava Vinaigrette
1/4 cup Extra virgin olive oil
1/4 cup Cava vinegar
2 tbsp Dijon mustard
2 tsp Garlic - crushed
2 tbsp Lemon juice
2 tbsp Honey
2 dashes Hot sauce
to taste Salt & pepper
Salad
2 Peaches - halved, and destoned
¼ cup Fresh mint - minced
1oz Micro greens – arugula, basil, mint, or your favorite in season micro green
150g (or 1 large ball) Burrata
100g Proscuitto di Parma – thinly sliced
1 tbsp Extra virgin olive oil – to brush onto peaches before grilling
Aged Balsamic Vinegar - for drizzling on top (optional)
Fleur de Sel or Maldon Sea Salt Flakes
METHOD
- Preheat your grill to medium high heat and lightly oil the grates.
- Cut your peaches in half, remove the pit, and cut each half in half. Lightly brush your peaches with 1 tbsp of olive oil, place on the grill and grill until lightly charred on all sides - about 4-5 minutes. Remove from the grill and scatter on a serving platter (or individual plates)
- Take your ball of burrata out of its container and break it into small chunks. Yes, the inside will be a bit runny but just do your best to spread it around so that there is a good amount of cheese spread around the platter (or plates)
- Scatter around the micro greens and mint on platter.
- Drape the prosciutto around the platter.
- In a small bowl whisk together the dressing and lightly drizzle some of the dressing over the salad, just enough to lightly coat the peaches and burrata. You may have a bit of left over dressing which can be stored in the refrigerator and used for another salad.
- Season the burrata pieces and peaches with flaky type of salt (we recommend fleur de sel or Maldon salt) and some freshly cracked black pepper.
- For an extra sweet touch, drizzle a really good aged balsamic vinegar over top just before serving.
A few extra notes:
- Can't find burrata? Try using a creamy buffalo mozzarella or fresh bocconcini. A bit less creamy in texture, but still a beautiful fresh flavor that will pair well with the grilled peaches + prosciutto
- Cava Vinegar - made of the classic trio of grape varieties for Cava making. The mix produces a dry, delicate and fresh white vinegar that preserves the fruity bouquet characteristic of the wines used.
- A few things to know about our favorite salts: Fleur de Sel refers to the delicate, fine crystals that rise to the water's surface. Best used for sprinkling over a dish just before serving. Sea Salt Flakes are snow-white, pyramid-shaped crystals harvested from coastal waters. The most prominent producer is Maldon, which sources its flakes from the waters off Essex, England. Best used to add a hint of salt and crunch to finish dishes. Perfect for salads.
- Balsamic Vinegar - for this recipe, it is important to use an aged balsamic which has a rich, thick texture and sweet tangy flavor. Since you're just using a little drizzle, you'll want it to be good so we recommend our favorite balsamic vinegar that every foodie should have in their pantry - Roland Balsamic Vinegar of Modena. Its a small investment, but the bottle goes a long way! Try a sample next time your at the market, we always have a bottle open at the tasting counter.
PEACHY PAIRINGS
Grilling stone fruit is one of the best ways to bring out its delicious sweetness and floral flavour – this is especially true with peaches.
Cheese: Blue Cheese and Mozzarella
Nuts: Hazelnuts and Pecans
Spices: Ginger and Chilies
Fruits: Berries
Meat: Cured and Smoked
Sweet: Caramel and Champagne
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