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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.
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 | ||
Directions
- 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.
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until emulsified.
- Arrange the arugula on a large serving platter or divide among four plates. Scatter the grilled peaches and nectarines over the greens.
- Nestle the burrata throughout the salad. Add the prosciutto, toasted walnuts and basil leaves, if using.
- Drizzle generously with the honey balsamic dressing and finish with freshly cracked black pepper. Serve immediately with crusty bread if desired.
Try these other
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Frozen Peach Yogurt |
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Ontario Peach-Glazed Ribs |
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Ontario Peach Sangria |
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NECTARINE SHORTCAKES |
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Wheat Berry Salad with Coronation Grapes |
