Salade de pêches grillées et burrata

Ingrédients

• 2 cups baby arugula
• 1 peach (sliced)
• 2 slices prosciutto di Parma (torn into 4 pieces each)
• 2 4-ounce burrata balls
• 6 purple basil leaves
• 1 tablespoon O Blood Orange Olive Oil
• 1 teaspoon balsamic vinegar reduction
• Freshly ground black pepper

Préparation

1. 1

   Preheat a non-adherent grill pan to medium heat.

2. 2

   Grill the peaches for a minute, just one side.

3. 3

   Arrange the arugula, peaches, prosciutto and burrata on a salad dish.

4. 4

   Garnish with the basil and drizzle with the olive oil and balsamic vinegar reduction.