Grilled Peach Salad with Burrata, Pesto and Prosciutto

This Grilled Peach Salad is a fantastic summer recipe for a leisurely lunch or light dinner. Set on a bed of rocket, dressed with a simple drizzle of olive oil and aged balsamic vinegar, it combines the slightly bitter greens with the sweet and juicy grilled peaches. __________________________________________________________________________ BUY MY NEW COOKBOOK HERE! https://geni.us/Entertaining101 ________________________________________________________________________ 00:00:18 How Do You Grill Peaches For Salad 00:02:28 How To Thin Pesto Sauce 00:03:04 What Flavors Pair Well With Grilled Peaches 00:03:38 What Dressing Goes with Peach Salad 00:04:08 What Cheese Pairs with Grilled Peaches ______________________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://entertainingwithbeth.substack... _______________________________________________________________________________ GRILLED PEACH SALAD Serves 4 Ingredients: 5 ounces (141 g) Rocket/Arugula Drizzle of olive oil Drizzle of Aged Balsamic vinegar or Balsamic Glaze 2 large balls of burrata cheese 2 tablespoons (30 ml) store-bought pesto sauce, thinned with a drizzle or two of olive oil 1 teaspoon (5 ml) pinenuts 3 slightly firm, but ripening yellow peaches 1 teaspoon (5 ml) coconut oil 1/3 cup (45 g) sliced cherry tomatoes, colored if possible 1 tablespoon (15 ml) fresh basil, chopped 1 tablespoon (15 ml) fresh mint, chopped 6-8 slices of prosciutto Instructions Slice the peaches in half, remove the pit, and then slice them into quarters and set aside. Heat a grill pan to medium-high. Melt the coconut oil, distributing it well with a silicone brush so the grill is well greased. Then, lay the peaches down vertically on the grill. You'll have the best-looking grill marks that way. Grill for 2-3 minutes on each side until charred and tender. Remove them from the grill and set them aside. This part could be done in advance, and the peaches refrigerated until ready to serve. Place the rocket on a platter, creating a bed of greens. Drizzle with olive oil and aged balsamic vinegar. Place the burrata cheese on each end of the platter. Drizzle the top of the cheese with the pesto sauce, top with the pine nuts and freshly cracked pepper. Place the peaches on the arugula between the cheese in a slightly curved formation, like an "S." Sprinkle the sliced tomatoes on top of the peaches. Add the fresh herbs on top of the peaches and tomatoes. Serve immediately. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.