
- 1 cup arugula
- 1 cup spinach
- 2 oz Creminelli prosciutto (sliced into small strips)
- 1 fresh local peach
- 1-4 oz burrata ball
- 1/2 cup vanilla vinaigrette - find the recipe here.
- 1 T butter, melted
- Wash your peach, slice in half, remove the pit.
- Brush melted butter on the peach halves. Put cut side down on your grill for about 4 minutes on medium heat.
- Remove from grill and slice.
- Toss arugula, spinach, and prosciutto together.
- With hands, tear the burrata ball into 4-6 pieces and gently place burrata pieces and peach slices on top of the salad.
- Drizzle with dressing.
- Enjoy.