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–+ servings
Salad with arugula, burrata, peach and prosciutto in a white bowl

Warm Peach and Prosciutto Salad with Burrata

This Peach and Prosciutto Salad with Burrata is proof that a handful of seasonal ingredients, handled simply and thoughtfully, can create something restaurant-worthy in your own kitchen. It’s the kind of dish that makes you pause and savor - bite after bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: lunch, Salad
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Salad:
  • A handful of arugula
  • 1 ball of burrata let it sit out 10 minutes before using
  • 1 ripe peach or nectarine halved, pitted, and sliced into 12 wedges
  • 1 tbsp butter
  • 2 slices of prosciutto torn
Dressing:
  • 1 tsp whole grain mustard
  • 1 tbsp honey
  • 1/2 small lemon juice only (about 1 tbsp)
  • 2 tbsp extra virgin olive oil
  • Salt to taste

Method
 

  1. Make the dressing: In a small bowl, whisk together mustard, honey, lemon juice, olive oil, and a pinch of salt. Set aside.
  2. Caramelize the peaches: Heat butter in a frying pan over medium heat. Add peach slices and cook for 1–2 minutes per side until golden and caramelized. Remove from heat.
  3. Assemble the salad: On a serving plate, layer the arugula, then torn burrata. Add warm peach slices and torn prosciutto.
  4. Dress and serve: Drizzle the salad with the prepared dressing and serve immediately.

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