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August is here and I am always looking for fresh, no-cooking-required items to serve! This salad is a great way to use some early-season peaches. It combines peaches, burrata cheese, basil, prosciutto and pecans over a bed of spring mix and spinach served with a homemade vinaigrette. This salad is as tasty as it is beautiful.
Ingredients
2-3 fresh peaches
1 (8 oz) pkg. prosciutto
1 (8 oz) pkg. burrata cheese
½-1 c. spicy pecans, recipe follows
16-20 basil leaves
8 oz baby spinach
8 oz spring mix
Spicy pecan recipe ingredients
1 c. pecan halves
3 tbsp. pure maple syrup
¼ tsp. cayenne pepper
Pinch of salt
Vinaigrette ingredients
2 tbsp. balsamic vinegar
2 tbsp. pure maple syrup
1 tbsp. coarse ground mustard
1 tbsp. olive oil
Pinch of salt and pepper
Instructions
For the Pecans
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Preheat the oven to 350.
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Combine all ingredients in a bowl. Mix well.
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Bake for 8 minutes. Then stir again.
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Bake for another 5-8 minutes. Allow to cool.
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Stir again. Store in an airtight container.
For the Vinaigrette
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In a mason jar combine all ingredients and shake well. Store in the refrigerator until ready to serve.
For the Salad
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In a large bowl toss salad and spring mix together. Tear basil leaves into small pieces and toss with salad.
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Preheat the grill. Slice peaches in half. Brush with canola/vegetable oil. Place the fruit side down on the grill. Grill for 3-5 minutes until each peach has char marks. Slice into strips.
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Slice prosciutto and tear burrata into chunks.
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Top salad with burrata, prosciutto, and peaches. When ready to serve, drizzle with vinaigrette.
Notes
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You can substitute fresh mozzarella for burrata
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I usually make the pecans the night before and adjust cayenne to your preference
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Canned peaches can be used in place of fresh