This salad is inspired by one of my favorite restaurants in Venice, California - Gjenlina. Anytime I head to LA I make sure to visit and order the grilled peaches and burrata. We served this at the Fine Living program and one, people were astonished by the grilled peaches and two, I was thrilled to introduce to burrata cheese to customers. As a foodie, I order it all the time but most shoppers weren't familiar with this type of mozzarella.
Grilled Peaches, Burrata, Prosciutto and Arugula
By Published: August 6, 2012
- Yield: 4-6 Servings
by Kiki Luthringshausen of Beauty and Her Feast
Ingredients
- 2 cups arugula
- 1/2 head radicchio finely shredded
- 1 peach sliced into wedges
- 1 fresh burrata
- 3 slices prosciutto torn into pieces
- 1/4 cup Olive oil
- 2 tablespoons white balsamic
- 1 teaspoon dijon mustard
- salt/pepper
Instructions
- Heat a grill on med-low. Brush the sliced peaches with olive oil.
- In a small mixing bowl, combine the olive oil, champagne vinegar, dijon mustard and a little sea salt. Whisk thoroughly to emulsify and set aside.
- In a separate mixing bowl, toss the arugula and radicchio with some of the dressing.
- Plate the greens on a serving platter.
- Cut the burrata into four pieces. The center of the burrata is creamy and may ooze out, so scoop that creamy center with the cheese when plating.
- Grill the peaches until grill marks appear and just tender. Do not over cook or they will become mushy.
- Remove from the grill and place the peaches on top of the mixed greens.
- Next, place the burrata around the platter of greens with the peaches and scatter. Sprinkle some fresh sea salts on the cheese. Add the torn prosciutto.
- Drizzle some dressing on the entire salad. Sprinkle with fresh ground pepper from a grinder. Serve
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