Wow your summer guests with this luxurious grilled peach salad with burrata! With spicy arugula, creamy burrata, and melt-in-your mouth prosciutto, this dish is an easy showstopper.
Come see this recipe from David Parker of Parker Grant Hospitality demonstrated at the Downtown Rochester Farmers Market and Oakland County Farmers Market as part of the What’s Cookin’? Farmers Market Cooking Demo series with Genisys Credit Union. Get the schedule of demos here!
- 2 cups baby arugula
- 1 peach, sliced
- 2 slices prosciutto di Parma torn into 4 pieces each
- 2 4-ounce burrata balls
- 6 purple basil leaves
- 1 tablespoon Blood Orange Olive Oil
- 1 teaspoon balsamic vinegar reduction
- Freshly ground black pepper
Preheat a non-adherent grill pan to medium heat.
Grill the peaches for a minute, just one side.
Arrange the arugula, peaches, prosciutto and burrata on a salad dish.
Garnish with the basil and drizzle with the olive oil and balsamic vinegar reduction.
David Parker is a co-founder and chef with Parker Grant Hospitality.