Ensalada de melocotón y burrata
Esta preciosa ensalada veraniega de melocotón, burrata y jamón serrano es el equilibrio perfecto entre dulce, salado y ácido. Tiene una textura estupenda y mucha frescura, y es una receta muy fácil de 10 minutos que no requiere cocinar nada.
Ingredientes
- 3 ripe yellow peaches (cut into wedges)
- 2 cups fresh arugula (or mixed greens)
- 8 ounces fresh burrata (torn into smaller pieces)
- 4 ounces sliced prosciutto
- 1/2 cup red cherries (pit removed and halved)
- Fresh basil leaves (for garnish)
- Extra virgin olive oil (for drizzling)
- Balsamic glaze (for drizzling (not balsamic vinegar))
- Sea salt (for finishing)
- Freshly ground black pepper (for finishing)
- Baguette slices, toasted (for serving)
Preparación
- 1
Cut the peaches in half, remove the pit, and slice into wedges.
- 2
On a serving platter, arrange a bed of arugula or mixed greens. Then, layer the sliced peaches on top evenly.
- 3
Next, arrange the torn burrata cheese, prosciutto slices, and cherries on top.
- 4
Garnish with fresh basil leaves. Drizzle with a few generous drizzles of extra virgin olive oil and balsamic glaze. Finish with a touch of sea salt and freshly ground black pepper.
- 5
Serve fresh with toasted baguette slices. Enjoy!
Cocínala con la receta original
Esta receta es de cookingformysoul.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en cookingformysoul.com