Ingredients:

  • 4 large, firm-ripe yellow peaches, pitted and halved
  • 1 tbsp avocado oil
  • 1 pinch flaky sea salt
  • 5 oz baby arugula
  • 8 oz fresh Burrata cheese
  • 4 slices Prosciutto di Parma
  • 1/4 cup toasted pistachios
  • 0.25 cup fresh basil leaves, torn
  • 3 tbsp aged balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp raw honey
  • 0.5 tsp Dijon mustard
  • 1 pinch black pepper

Instructions:

  1. Place the burrata balls on a paper-towel-lined plate for 10 minutes prior to serving to wick away excess moisture and prevent a watery salad.
  2. Prepare the peaches by halving, pitting, and cutting into thick wedges.
  3. In a small glass jar, combine balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard. Shake or whisk until the dressing is fully emulsified and mahogany-colored.
  4. Preheat an outdoor grill or cast-iron grill pan to medium-high heat (approximately 400°F/200°C).
  5. Lightly brush the flesh of the peach wedges with avocado oil to prevent sticking and enhance caramelization.
  6. Place peaches cut-side down on the grill grates. Sear for 2-3 minutes per side until distinct grill marks appear and the sugars have caramelized.
  7. Arrange a bed of arugula on a large platter. Top with warm grilled peaches, torn pieces of burrata, and ribbons of prosciutto. Garnish with toasted pistachios and fresh basil before drizzling with the balsamic vinaigrette.