Grilled Peaches With Burrata And Prosciutto: Quick & Delicious Salad Recipe
1/4 cup Balsamic vinegar
1/2 tsp Freshly-ground black pepper
3 Peaches (ripe yet firm), halved and pitted
8 oz Burrata (2 balls of burrata)
- To start the grilled peach salad with burrata, take a small saucepan, set over medium heat, add the balsamic vinegar. Cook until it reduces by half and is very syrup-y; do not walk away since this happens in about 2 minutes. Transfer to a small bowl (it’ll thicken as it cools) and set aside.
- Fire up your grill. Brush the peaches with a bit of olive oil. Grill over high heat, cut side down for 1 to 2 minutes. Remove from the grill and then immediately brush with the balsamic vinegar glaze. Top with a spoonful of burrata and transfer back to the grill, over low heat, just to warm the burrata and melt it slightly. The grilled peach arugula salad with burrata and prosciutto is ready to serve. Transfer to a plate and garnish with salt, pepper and crushed pumpkin seed.