Grilled Peach and Burrata Salad
Summer in a plate, this salad can be served as an antipasto or main dish for lunch.
- 2 cups baby arugula
- 1 peach sliced
- 2 slices prosciutto di Parma torn into 4 pieces each
- 2 4-ounce burrata balls
- 6 purple basil leaves
- 1 tablespoon O Blood Orange Olive Oil
- 1 teaspoon balsamic vinegar reduction
- Freshly ground black pepper
Preheat a non-adherent grill pan to medium heat.
Grill the peaches for a minute, just one side.
Arrange the arugula, peaches, prosciutto and burrata on a salad dish.
Garnish with the basil and drizzle with the olive oil and balsamic vinegar reduction.
Serving: 2cups | Calories: 276kcal | Carbohydrates: 9g | Protein: 12g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 59mg | Potassium: 216mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 8mg | Calcium: 333mg | Iron: 1mg