This recipe is a show-stopper at any summer dinner party or barbecue. As an alternative to some of the heavier dishes associated with the season, this grilled peach salad brings a light, flavorful and colorful quality to any gathering.
Technique tip: I like to keep the skin on the peaches when they are grilled. This will help to give the fruit a smoky and robust grilled flavor that adds uniqueness to the salad. Also, keeping the skin on helps to retain some of the moisture found inside the fruit so you won't dry out the peaches when grilling.
Swap option: This salad is also awesome if you want to use fresh mozzarella instead of burrata and jamón ibérico instead of prosciutto. Additionally, you can substitute pear or apples for the peaches if you prefer.
- 2 teaspoon Dijon mustard
- 1 tablespoon local honey
- 3 tablespoons champagne vinegar
- 1 teaspoon lemon juice
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 2 white peaches, pitted and halved
- 2 tablespoons olive oil, plus more
- 1 teaspoon sea salt, plus more
- 5 ounces organic spring mix lettuce blend
- Two 4-ounce balls fresh burrata cheese
- One 4-ounce package pre-sliced prosciutto, hand torn
- 2 tablespoons finely chopped chives
- 2 tablespoons thinly sliced mint
- 1 package edible flowers (optional)
- 2 tablespoons local honey
- 1/2 teaspoon freshly ground black pepper
For the champagne vinaigrette:
Whisk together Dijon mustard, honey, champagne vinegar, lemon juice, salt and pepper until incorporated. Slowly pour in olive oil and continue to whisk until creamy.
For the salad:
1. Preheat grill to 400°F.
2. Rub peaches with olive oil and sprinkle sea salt on top. Grill peaches until lines form. Flip and repeat. Set aside and let cool before serving.
3. Wash and arrange lettuce on a large platter. Place the peach halves around the sides and place two burrata balls in the middle. Arrange flowers all around the platter.
4. Hand tear prosciutto and place on top of the salad. Drizzle with champagne vinaigrette, lightly coating entire dish.
5. Sprinkle the chives and mint over the top, drizzle with olive oil and local honey and finish with a sprinkle of salt and pepper.