The Perfect Summer Salad Recipe: Grilled Peaches w/Burrata & Prosciutto

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This salad is perfect for summertime when peaches are ripe! Plus, it's a great pairing with California Sauvignon Blanc, which often has flavors of peaches and nectarines in it! We'll start by toasting up some pine nuts and making our dressing. Then, we'll prep our peaches by splitting them in half and cutting a few thick slices of sourdough bread. Next, we'll grill the peaches as well as the bread on a medium-high heat. Once we're back inside, we'll toss some arugula with dressing and layer it at the bottom our our plate before arranging our burrata cheese, peaches, as well as some torn prosciutto. Spoon your dressing on top, and then add our pine nuts!
Pairing: Wait until you try this with the wine! The acidity in the wine cuts through the fatty cheese, matches the acidic dressing, and plays of the salty prosciutto. Plus the peach flavors in the wine match the peaches in the dish: overall, a great pairing!
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GET THE WINE:
www.millerfamilywines.com/pro...
Reciprocity Sauvignon Blanc
ABOUT THE WINES:
Reciprocity wines are organically farmed & sustainable wines from the French Camp Vineyard in the Paso Robles Highlands District of the Paso Robles AVA.
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RECIPE:
Ingredients:
2 Tbsp pine nuts
1 loaf sourdough bread
3 peaches
3 Tbsp EVOO
3-4 slices prosciutto
4-6oz cow’s milk burrata
1 big handful arugula
1 tsp finishing olive oil
Salt and fresh pepper to taste
Dressing:
1/2 minced shallot
2 Tbsp white wine vinegar
2 Tbsp EVOO
5 mint leaves, chiffonaded
Directions:
1. Light grill to medium.
2. Toast pine nuts in dry skillet for 5-6 minutes, moving regularly and being careful not to burn. Set aside.
3. Slice 2 slices of sourdough bread about 3/4” thick.
4. In bowl, combine shallots, white wine vinegar, EVOO, and mint. Mix. Set aside.
5. Cut peaches in half, scoop out pits, spray flesh with nonstick.
6. Grill peaches 3-5 minutes per side. Coat bread in EVOO, grill for 3-5 minutes per side.
7. In bowl, mix arugula, pinch of salt, 1 tsp white wine vinegar, and 1 tsp EVOO.
8. Place arugula on bottom of plate. Tear open burrata, place on top. Tear prosciutto slices by hand, arrange around cheese. Slice peaches into quarters, arrange around cheese. Top with toasted pine nuts. Spoon dressing over. Finish with finishing olive oil and fresh pepper.
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00:00 Introduction
00:14 Recipe
04:08 Wine Pairing
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[@billh326]

Made this last night and it was fantastic, served with Cade Sauvignon Blanc

[@visforvino]

YES! So awesome, glad it came out well!

[@chastidymann4370]

🤌