Grilled Peach Salad with Burrata and Prosciutto

Ingredients:

· 3–4 ripe but firm peaches, halved and pitted

· 8 oz burrata cheese

· 8 slices prosciutto

· 6 cups mixed salad greens (arugula, baby spinach, or spring mix)

· 2 tbsp extra virgin olive oil

· 1 tbsp balsamic glaze or reduction

· 1 tbsp fresh lemon juice

· Fresh basil leaves for garnish

· Salt and freshly ground black pepper, to taste

· Optional: toasted pine nuts or walnuts for crunch

Instructions:

1. Preheat the grill:

Heat grill to medium-high.

2. Grill the peaches:

Brush peach halves lightly with olive oil. Place cut-side down on the grill and cook for 3–4 minutes until grill marks appear and peaches soften slightly. Remove and set aside.

3. Prepare the salad base:

In a large bowl, toss mixed greens with lemon juice, a drizzle of olive oil, salt, and pepper.

4. Assemble the salad:

Arrange greens on a serving platter or individual plates. Place grilled peach halves on top, tear burrata into chunks and scatter over the salad. Drape slices of prosciutto around.

5. Finish and garnish:

Drizzle with balsamic glaze and extra olive oil if desired. Sprinkle fresh basil leaves and nuts (if using) over the top.

6. Serve immediately:

Enjoy the fresh, sweet, creamy, and savory flavors in every bite.