Grilled Peach and Burrata Salad

Summer in a plate, this salad can be served as an antipasto or main dish for lunch.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat a non-adherent grill pan to medium heat.
2. 2Grill the peaches for a minute, just one side.
3. 3Arrange the arugula, peaches, prosciutto and burrata on a salad dish.
4. 4Garnish with the basil and drizzle with the olive oil and balsamic vinegar reduction.