Grilled Peach, Prosciutto, and Burrata Salad with Peach-Basil Vinaigrette

Grilled Peach, Prosciutto, and Burrata Salad with Peach-Basil Vinaigrette

Featuring: Seven Barrels Sweet Basil Olive Oil and Seven Barrels Peach White Balsamic Vinegar

Ingredients

  • 2 tablespoons Seven Barrels Peach Balsamic Vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 tablespoons Seven Barrels Sweet Basil Olive Oil, divided
  • 1 tablespoon finely chopped fresh basil
  • 3 ounces thin sliced prosciutto, cut into 1-inch pieces
  • 1 (6.5 ounce) package of baby arugula
  • 2 medium firm ripe peaches, cut into 8 wedges
  • 1 (4-ounce ball) burrata cheese
  • 6 - 8 fresh basil leaves, for garnish
  • pinch of kosher salt, for garnish
  • pinch freshly ground black pepper, for garnish

Instructions

To make the Peach-Basil vinaigrette dressing, combine first four ingredients, stirring with a whisk. Gradually drizzle in two tablespoons of Seven Barrels Sweet Basil olive oil, stirring constantly, stir in chopped basil.

Preheat a large sauté pan over medium high heat. Cook prosciutto pieces until crispy and browned, drain on a paper towel, set aside.

Preheat a grill or grill pan over medium high heat. Toss peach slices with remaining two tablespoons of Seven Barrels Sweet Basil olive oil and grill for about 5-7 minutes until soft and grill marks appear.

Combine baby arugula and grilled peach wedges in a large bowl. Drizzle with the Peach Basil dressing, tossing gently to coat.

Distribute approximately 2 cups of salad into four bowls; top each serving with ¾ ounce crispy prosciutto.

Carefully tear balls of burrata into small pieces (they will have a creamy center) and distribute on top of salad.

Garnish the salad with roughly torn basil leaves, salt and pepper. Serve immediately with a glass of semi-sweet white wine (such as a Riesling) to complement the salad.

Serves 4.

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Certified California Extra Virgin Olive Oil

Miller's Blend


California’s fall olive harvest is underway and with it, we are proud to introduce our first premier blend: Miller's Blend. From the olives of Arbequina, Manzanillo and Arbosana come this brilliantly fruity extra virgin olive oil that is delicious over salad greens, for bread dipping or drizzled over pasta. The aroma is slightly grassy and nutty yet has a rich buttery and peppery finish.




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