Ingredients
Salad:
– 1 head Romaine lettuce, torn by hand
– 2 ripe peaches, sliced
– 1 sprig fresh rosemary (for peaches)
– 1 ball (125g) burrata cheese, uncut
– 50g Prosciutto di Parma, torn by hand
– ½ cup arugula (rocket)
– ¼ cup walnuts or almonds, lightly crushed
For the Dressing
– 3 tbsp extra-virgin olive oil (high quality)
– 1 tbsp balsamic glaze (or reduced balsamic)
– Black pepper, to taste
Instructions
- Prepare the base
Tear romaine leaves by hand into fork-sized pieces. Arrange them on a large plate.
Caramelize the peaches
Slice peaches, toss with rosemary and a drizzle of olive oil. Grill or pan-sear for 2-3 minutes per side until softened and lightly charred. - Assemble the salad
Scatter grilled peaches over the lettuce.
Place the whole burrata in the center.
Drape prosciutto around the burrata.
Sprinkle with arugula and crushed nuts. - Dress and serve
Drizzle with olive oil and balsamic glaze. Crack black pepper on top. Do not add salt — the prosciutto is salty enough!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Salads
- Cuisine: Italian