Prosciutto, Burrata, and Pan Roasted Peach Salad (courtesy of The Peach Truck Cookbook)
Ingredients
- ¼ cup white balsamic vinegar
- 1 tbsp. Dijon mustard
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 tbsp. chopped fresh chives
- 1/3 cup plus one tbsp. extra-virgin olive oil
- 4 oz. thinly sliced prosciutto
- 2 medium peaches, pitted and quartered
- 5 oz. arugula
- ½ lb. burrata cheese
Preparation
- Whisk together the vinegar, mustard, salt, pepper and chives in a small bowl
- While whisking, slowly drizzle in the 1/3 cup olive oil and whisk until the dressing is emulsified
- Working in batches, cook the prosciutto in a large skillet over medium high heat, turning occasionally, for 2 to 3 minutes, until crispy
- Transfer prosciutto to a plate
- Add 1 tbsp. olive oil to the skillet
- Working in batches, add the peaches and cook for 1 to 2 minutes per side, until browned
- Remove from heat
- Toss the arugula with ¼ cup of the dressing in a medium bowl
- Divide among four plates
- Top evenly with prosciutto and peaches
- Tear the burrata into 1-inch pieces and divide among the salads
- Serve with additional dressing on the side
Category
Salads/Dressings/Marinades