Now, this is not my recipe... my sister-in-law made this and it was so good we quickly added to our summer meal list!
I have never been one to like fruit in my salad. It was never my thing, until now. This salad is sweet and savory, hitting all the spots. It's super easy to make and I'm positive you'll LOVE it as much as my family does.
Arugula or Arugula/Spinach Blend
2 Peaches, thinly sliced
White Balsamic Vinegar
Torn Mint (optional)
Maldon Flaky Sea Salt (or Course Sea Salt)
Marinate the Peaches - Add sliced peaches to a bowl, add a few splashes of white balsamic vinegar, pinch of each - sugar, salt, and pepper. Let sit for 10-15 minutes.
Plate the greens with the torn mint. With your hands tear the burrata into pieces and place them on the greens. Do the same with the prosciutto.
Next, add your marinated peaches, pouring any remaining marinade over the salad.
Finish off with a drizzle of Olive Oil, Chopped Chives, and Flaky Salt.
Serve and Enjoy!
This is a true summer salad that pairs well with blackened mahi, grilled chicken, or a juicy steak.
Let me know if you try this in the comments below!