Target: 6 × 4 inches · landscape

Grilled Nectarine and Prosciutto Salad with Burrata

22 min · 4 servings

Ingredients

□ 2 large firm-ripe nectarines

□ 1 tbsp extra-virgin olive oil, for brushing

□ 1/4 tsp kosher salt, divided

□ 5 oz baby arugula

□ 3 oz thinly sliced prosciutto

□ 8 oz burrata cheese

□ 1/2 cup fresh basil leaves

□ 1 tbsp balsamic vinegar

□ 1 tsp Dijon mustard

□ 2 tbsp extra-virgin olive oil, for dressing

□ 1/8 tsp freshly ground black pepper

1. Heat and oil the grill. Whisk balsamic, Dijon, salt, pepper, and dressing oil until lightly emulsified.

2. Cut firm nectarines into wedges, brush with oil, and lightly salt. Grill, turning once, until marked but still firm.

3. Let fruit settle in one layer. Spread arugula on a platter and drape prosciutto loosely over it.

4. Tear burrata over the greens; add nectarines and basil. Drizzle lightly and serve while the leaves are crisp.

Cook’s note: Assemble and dress just before serving to keep the arugula crisp.