Grilled Peach, Prosciutto, and Burrata Salad

Name: Grilled Peach, Prosciutto, and Burrata Salad
Ingredients: 2 1/2 pounds Chin Drippin' Peaches (about 7 each), pitted and quartered, or nectarines, plums, or pluots; 3 tablespoons (42 g) unsalted butter, melted; 1/4 cup (60 ml) extra-virgin olive oil; 1 tablespoon (15 ml) rice vinegar or white wine vinegar; 1 tablespoon (15 ml) fish sauce; 1 tablespoon finely minced fresh chives; 8 ounces (226 g) burrata cheese, room temperature; 1/2 cup chopped or roughly torn fresh basil leaves; 2 ounces (60 g) thinly sliced prosciutto, torn into bite-size pieces; Freshly ground black pepper, to taste

brennansmarket.com

Grilled Peach, Prosciutto and Burrata Salad Sweet, salty and creamy all in one delicious salad. Pair with a crisp Rosé and dinner is served. Serves 4-6 Grilling the Peaches: 2 1/2 pounds Chin...

View full recipe on brennansmarket.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at brennansmarket.com.

Share this recipe:

Cooking tools:

Grill
Chimney starter
Pepper mill
Pastry brush
Spatula
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spoon
Plate
Serving platter

Ingredients

2 1/2 pounds Chin Drippin' Peaches (about 7 each), pitted and quartered, or nectarines, plums, or pluots
3 tablespoons (42 g) unsalted butter, melted
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon (15 ml) rice vinegar or white wine vinegar
1 tablespoon (15 ml) fish sauce
1 tablespoon finely minced fresh chives
8 ounces (226 g) burrata cheese, room temperature
1/2 cup chopped or roughly torn fresh basil leaves
2 ounces (60 g) thinly sliced prosciutto, torn into bite-size pieces
Freshly ground black pepper, to taste