Peach Burrata Salad

Ingredients

 

2	Ontario peaches, halved and pitted
2	Ontario nectarines, halved and pitted
5oz	arugula
3	balls, fresh burrata
6	slices prosciutto, torn into bite-sized pieces
1/2 cup	toasted walnuts
	basil leaves
	fresh ground pepper
Honey Balsamic Dressing
3 Tbsp	extra virgin olive oil
1 1/2 Tbsp	balsamic vinegar
1 Tbsp	Ontario honey
1 tsp	Dijon mustard
pinch	sea salt
	freshly ground pepper

tip

• No grill? A cast-iron skillet or grill pan works beautifully.
• For a vegetarian version, simply omit the prosciutto.
• Add grilled chicken for a heartier meal.
• Pair with sparkling water or a crisp Ontario white wine for entertaining.

Directions

1. Heat a grill or grill pan over medium-high heat. Lightly brush the peaches and nectarines with a little olive oil and grill cut-side down for 2–3 minutes until grill marks appear and the fruit begins to caramelize. Allow to cool slightly, then slice into wedges.
2. Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until emulsified.
3. Arrange the arugula on a large serving platter or divide among four plates. Scatter the grilled peaches and nectarines over the greens.
4. Nestle the burrata throughout the salad. Add the prosciutto, toasted walnuts and basil leaves, if using.
5. Drizzle generously with the honey balsamic dressing and finish with freshly cracked black pepper. Serve immediately with crusty bread if desired.