Ingredients
Equipment
Method
Instructions
- Wash and slice the peaches and avocado, then set aside. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
- Mix olive oil and honey. Coat peach wedges in the mixture. Preheat grill and grill peaches for 2-3 minutes on each side.
- On a serving platter, spread arugula, then layer avocado, prosciutto, grilled peaches, and blackberries. Top with toasted pecans.
- Tear burrata into pieces and scatter across the salad.
- Whisk olive oil, honey, apple cider vinegar, and Dijon mustard in a bowl. Season with salt and pepper. Drizzle over salad before serving.
Nutrition
Notes
Assemble the salad just before serving for freshness, and adjust dressing sweetness to taste.
