Grilled Peach Burrata Salad

Celebrate summer with the ultimate Peach Burrata Salad! Featuring grilled peaches with creamy burrata cheese, sweet raspberries, salty prosciutto, peppery arugula, crunchy almonds, and a silky honey balsamic vinaigrette, this is a seriously satisfying stone fruit salad. Best of all, you’ll need just 10 minutes of prep and 8 simple ingredients for this summer salad.

• Neutral Oil - with high smoke point for grilling (vegetable, canola, or avocado oil)
• 2 medium Peaches (substitution: Nectarines)
• 3-5 Cups Arugula - more or less, to taste (substitution: watercress or mixed baby greens)
• 4-ounce ball Burrata – removed from brine & patted dry & torn
• 2 ounces Prosciutto – torn
• ¼ Cup Fresh Basil Leaves - torn
• Sea Salt and Ground Black Pepper - to taste
• Optional Salad Mix-ins: Fresh Raspberries, Roasted or Candied Nuts (especially pistachios, almonds, walnuts), Tomatoes (cherry or grape)

• 1 small Shallot – peeled & finely diced; DIVIDED
• 1 clove Garlic – peeled & grated
• 6 TBS Extra Virgin Olive Oil
• 4 TBS White Balsamic Vinegar (substitution: champagne or balsamic vinegar)
• 1-2 TBS Honey – to taste
• 1 tsp Dijon Mustard