Ingredients
- 1 fresh peach
- 2 ounces (about two cups, loosely packed) baby arugula
- 3 teaspoons balsamic glaze, divided
- 11⁄2 tablespoons extra virgin olive oil
- 1⁄3 teaspoon kosher salt
- 1⁄4 teaspoon cracked black pepper
- 1⁄2 each burrata cheese (half of a standard ball)
- 1 ounce (about 1 slice) Prosciutto di Parma
- 1 teaspoon balsamic pearls
- 1 tablespoon fresh mint, finely chopped
Directions
Cut the peach in half and grill until lightly charred. In a bowl, toss the arugula with olive oil, half of the balsamic glaze, kosher salt, and black pepper. Cut each grilled peach in half once more and shingle the slices on one side of the plate, then drizzle with the remaining balsamic vinegar. Pile the arugula salad on the remaining half of the plate and sprinkle with fresh mint. Cut the burrata ball in half and place the cut side up on top of the arugula. Finish by spooning the balsamic pearls over the burrata and seasoning with a touch of olive oil, salt, and pepper.
