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

1. Preheat your grill to medium high heat and lightly oil the grates.
2. 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)
3. 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)
4. Scatter around the micro greens and mint on platter.
5. Drape the prosciutto around the platter.
6. 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.
7. 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.
8. 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