Grilled Peach, Prosciutto, and Burrata Salad

Grilled Peach, Prosciutto and Burrata Salad

Sweet, salty and creamy all in one delicious salad. Pair with a crisp Rosé and dinner is served. Serves 4-6

Grilling the Peaches:

2 1/2 pounds Chin Drippin' Peaches (about 7 each), pitted and quartered, or nectarines, plums, or pluots
3 tablespoons (42 g) unsalted butter, melted

For the Salad:

1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon (15 ml) rice vinegar or white wine vinegar
1 tablespoon (15 ml) fish sauce
1 tablespoon finely minced fresh chives
8 ounce (226 g) burrata cheese, room temperature
1/2 cup chopped or roughly torn fresh basil leaves
2 ounces (60 g) thinly sliced prosciutto, torn into bite-size pieces

Freshly ground black pepper, to taste

Directions

For a Charcoal Grill: Open bottom vent completely. Fill large chimney starter 3/4 way full with charcoal briquettes (about 4 quarts coal) and light briquettes. When top coals are partially covered with grey ash, pour in an even layer over half of the grill grate. Set cooking grate in place, cover, and open lid vent fully. Heat covered until grill is hot, 5 minutes.

For a Gas Grill: Turn all burners to high, cover grill and heat until hot, about 15 minutes. Leave primary burner on high heat, and turn off other burner(s).

For Grilling the Peaches: Brush cut sides of peach quarters with melted butter.

Clean and oil cooking grate. Arrange peaches, cut side down on hotter side of grill and cook (covered if using a gas grill) until grill marks have formed, 5 to 7 minutes. Using a thin metal spatula, carefully flip peaches to other cut side onto the cooler side of the grill. Continue to cook on the cooler side of the grill until light grill marks form on bottom of peaches and peaches are tender, 3 to 7 minutes. As peach quarters finish cooking, transfer to a large plate. Let peaches cool slightly while assembling salad.

For the Salad: In a small bowl, whisk oil, vinegar, fish sauce, and chives until well combined. Place burrata in center of a large serving platter and, using a butter knife or large spoon, roughly cut into 8 to 10 pieces. Distribute burrata evenly spaced out on platter.

Arrange peach quarters among burrata pieces. Distribute prosciutto and basil attractively among peaches and burrata. Drizzle prepared vinaigrette evenly over salad. Finish with freshly ground black pepper, if desired. Serve.

Adapted from serious eats.