Ingredients
Kretschmar Black Forest Ham
4 Whole
Peaches Ripe but Firm
4 Whole
2 4-Ounce Balls
Burratta
2 4-Ounce Balls
3 Cups
Baby Arugula
3 Cups
6 Leaves
Basil or Mint Leaves for Garnish
6 Leaves
1/2 Pound
Prosciutto, Thinly Sliced
1/2 Pound
2 Tablespoons
Olive Oil for Brushing and Drizzling
2 Tablespoons
2 Tablespoons
Balsamic Glaze For Drizzling
2 Tablespoons
1/4 Teaspoon
Flaky Salt
1/4 Teaspoon
1/4 Teaspoon
Black Pepper Fresh Ground
1/4 Teaspoon
1/2 Loaf
Crusty Bread, Optional
1/2 Loaf
Directions
PREHEAT your grill to medium high heat and lightly oil the grates. Cut the peaches in half and remove the pit. Brush the cut side with avocado or olive oil.
PLACE the peaches on the hot grill, cut-side down for 3 to 4 minutes, or until char marks form.
SPREAD arugula on a large serving platter. Scatter sliced grilled peaches and scoops of creamy burrata on top of your arugula bed. Nestle slices of prosciutto and Kretschmar Black Forest Ham around the platter then drizzle with olive oil and balsamic glaze. Sprinkle your salad with salt, cracked black pepper, and garnish with basil and mint leaves.
SERVE with crusty bread on the side.
Made for More
