This harmonious salad marries the sweetness of peach with salty prosciutto and creamy burrata. As a fun variation, grill the peach for a few minutes before chopping!
Notes
- If watercress is not readily available, substitute arugula or any other bitter salad green.
- For the peaches, you can substitute more traditional figs or melons to pair with the prosciutto.
- Salad should not be made days ahead of time. You can prep all the components but do not dress until ready to serve.
Ingredients
For Salad
5-8 Slices of Prosciutto
1 Large Peach
1 Package of Burrata (8 oz)
1 Package of Watercress (4-5 oz)
For Dressing
2 tbsp Peach Preserves
2 tbsp White Balsamic Vinegar
1 tbsp Dijon Mustard
1 tbsp Extra Virgin Olive Oil
.25 tsp Kosher Salt
Fresh Cracked Pepper
Instructions
For Salad
Dice peach and burrata into bite-size pieces.
Reserve a small handful of the diced peach to decorate the salad on the serving platter.
In a bowl, combine watercress with chopped peach and burrata. Sprinkle lightly with kosher salt and dress to taste.
Tear thinly sliced prosciutto into bite-size strips and combine with salad.
Transfer dressed salad to a serving dish and arrange remaining peach over the top.
For Dressing
Whisk together preserves, mustard, vinegar, and salt until smooth.
Add olive oil and 1-2 turns of pepper from a pepper mill.
Taste to adjust seasoning as needed.
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