Stephanie & Tony’s Table: Grilled Peach Salad With Burrata And Arugula
Grilled Peach Salad with Burrata and Arugula
1 oz. Extra Virgin Olive Oil
½ oz. Balsamic Vinegar
1 tsp. Honey
½ tsp. Chives
1 tsp. Mustard
2 c. Baby Arugula
½ Red Onion
3 oz. Burrata
4 Peaches (sliced)
Whisk ingredients for dressing together in a small bowl, allow the ingredients to emulsify, leaving ¼ cup of oil to the side. Brush extra virgin olive oil onto peaches, and lay on grill until they have an outer crisp.
In a large mixing bowl, combine all salad ingredients except for Burrata, and stir in dressing. Top salad with Burrata and serve.
(NOTE: Prep times can vary by equipment.)