Grilled Peach, Prosciutto, and Burrata Salad with Peach-Basil Vinaigrette

Ingredients

• 2 tablespoons Seven Barrels Peach Balsamic Vinegar
• 2 teaspoons honey
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 4 tablespoons Seven Barrels Sweet Basil Olive Oil, divided
• 1 tablespoon finely chopped fresh basil
• 3 ounces thin sliced prosciutto, cut into 1-inch pieces
• 1 (6.5 ounce) package of baby arugula
• 2 medium firm ripe peaches, cut into 8 wedges
• 1 (4-ounce ball) burrata cheese
• 6 - 8 fresh basil leaves, for garnish
• pinch of kosher salt, for garnish
• pinch freshly ground black pepper, for garnish

Instructions

To make the Peach-Basil vinaigrette dressing, combine first four ingredients, stirring with a whisk. Gradually drizzle in two tablespoons of Seven Barrels Sweet Basil olive oil, stirring constantly, stir in chopped basil.

Preheat a large sauté pan over medium high heat. Cook prosciutto pieces until crispy and browned, drain on a paper towel, set aside.

Preheat a grill or grill pan over medium high heat. Toss peach slices with remaining two tablespoons of Seven Barrels Sweet Basil olive oil and grill for about 5-7 minutes until soft and grill marks appear.

Combine baby arugula and grilled peach wedges in a large bowl. Drizzle with the Peach Basil dressing, tossing gently to coat.

Distribute approximately 2 cups of salad into four bowls; top each serving with ¾ ounce crispy prosciutto.

Carefully tear balls of burrata into small pieces (they will have a creamy center) and distribute on top of salad.

Garnish the salad with roughly torn basil leaves, salt and pepper. Serve immediately with a glass of semi-sweet white wine (such as a Riesling) to complement the salad.

Serves 4.