Peach and Prosciutto Salad

 Peach and Prosciutto Salad

Yield: 1 Serving

Soups & Salads Vegetarian

Juicy summer peaches. Peppery olive oil. San Daniele prosciutto. A ball of burrata cut into its middle, oozing its creamy, cheesy glory. Are you drooling yet? You get the idea. This salad is best served on a hot summer day with a carafe of ice-cold white wine (see our wine guide on page 111) and looks lovely when served on a platter.

Note: If you want to make use of a whole ball of burrata, this salad will serve four people. Just be sure to multiply the other ingredients by four also.

  • 1 cup arugula
  • 1 cup shredded frisée lettuce
  • 1 cup chopped radicchio
  • 1 peach, cut into 6 or 8 segments
  • 2 tablespoons thinly sliced red onion
  • ¼ ball fresh burrata, at room temperature
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons torn basil leaves
  • 2 thin slices prosciutto
  • ⅓ cup Italian Summer Dressing (recipe to follow)

Italian Summer Dressing

  • 1½ cups (375 ml) olive oil
  • ½ cup (125 ml) high-quality balsamic vinegar
  • 1 tablespoon Maldon salt
  • 1 teaspoon freshly ground black pepper

Arugula Lettuce Peaches Red Onions Burrata Cheese Pine Nuts Basil Proscuitto Olive Oil Balsamic Vinegar Salt Black Pepper

  1. Combine all of the ingredients except the prosciutto in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed. Serve on a large plate or small platter, and top with the prosciutto slices.

For the Italian Summer Dressing

  • Combine all the ingredients in a jar and then seal and shake to combine.
  • This dressing will keep in an airtight container, at room temperature, for up to 7 days.

    •