Celebrate the last days of summer with this sweet and savory salad! Grilled peaches with sweet raspberries, rich burrata, meaty prosciutto, peppery arugula, crunchy almonds and a silky honey balsamic vinaigrette. Light, yet satisfying, this fruity salad makes a great side or entree!
Make the vinaigrette: In a bowl with a whisk, or in a jar with a tight fitting lid, combine all the ingredients. Season with salt and pepper to taste. Whisk well or shake vigorously, respectively. Taste and adjust for seasoning. Set aside.
Heat an outdoor grill, or indoor grill pan, to medium. Brush the cut halves of peaches lightly with olive oil, then place on grill cut-side down. Grill until soft and slightly charred.* Remove from grill and set aside.
In a large bowl toss together the shallots, arugula and herbs. Season with ¼ teaspoon sea salt and 1/8 teaspoon pepper. Drizzle with ½ of the vinaigrette and toss to lightly coat.
To serve: Transfer the dressed greens to serving plates. Divide raspberries, burrata and prosciutto among plates. Top with peaches and optional garnishes. Serve with remaining dressing on the side. Enjoy!
*Serves 2 as an Entree or 4 as a Side1. You can either halve, quarter or slice the peaches before grilling them. It is completely up to you and your personal preference. I tend to slice my peaches because it makes the salad easier to eat.2. The amount of time needed to grill the peaches will also depend on your personal preference. If you like a deep char, grill the peaches for 5+ minutes on the cut side(s). For a lighter char, grill for about 3-4 minutes on the cut side(s).3. If your peaches are sticking to the grill, use a metal fish spatula to help gently lift and flip (or remove) them from the grill.4. You can use regular balsamic vinegar in the dressing, but I highly recommend using raspberry flavored balsamic if you have it or can find it.