peach and burrata salad with proscuitto

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There’s a reason this dish is so deeply loved by many! It’s so incredibly good! The combination is simple, but the presentation is impressive, and the taste is out of this world! The simplicity of this dish really allows each ingredient to shine, so make sure you’re getting the highest quality fresh ingredients that you can find!


Peach and Burrata Salad with Prosciutto
Makes: 4-6 servings
Total Time: 20 minutes
3 peaches, pitted and sliced OR 1 small cantaloupe, peeled and sliced
8 ounces fresh burrata cheese, torn into chunks
2 ounces prosciutto, torn into long strips
¾ cup loosely packed fresh basil leaves
2 tablespoons pine nuts
flaky sea salt
freshly ground black pepper, to taste

champagne vinaigrette
2 garlic cloves, minced
1 tablespoon Dijon mustard
¼ cup champagne vinegar
2 tablespoon fresh lemon juice
2 tablespoons honey
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup extra virgin olive oil

Place the pine nuts in a small dry skillet over medium heat. Cook, stirring constantly, until golden brown in spots. This will take just a few minutes. Transfer to a small bowl to cool.

Combine all champagne vinaigrette ingredients except the olive oil in a medium bowl. Whisk together. Once combined, stream in the olive oil and continue whisking until the vinaigrette comes together. Taste and adjust seasoning as needed.

Arrange the sliced peaches (or cantaloupe!) and prosciutto on the platter. Top with pieces of burrata and basil. Sprinkle with salt and pepper, then drizzle with vinaigrette. Top with pine nuts and serve.


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