Smoky Grilled Peach & Burrata Salad
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Viognier | ||
Grilled peaches are the perfect summer food as a dessert, salad, or appetizer. Here we’ve paired them with fresh mint, creamy burrata cheese, and a secret surprise – smoked salt & olive oil to emphasize the grilled flavor.
If you’d like to add even more body & depth of flavor to this salad, try adding fresh arugula.
Like the idea of a grilled peach salad, but hoping for a more robust meal? Check out our grilled peach & duck salad recipe.
INGREDIENTS
- 4 oz Burrata Cheese (2 balls) (could substitute Fresh Mozzarella
- 2 Peaches (ripe, but on the firmer side)
- 1 tbsp Fresh Mint, chopped
- 1 tbsp Smoked Olive Oil (could substitute Extra Virgin Olive Oil)
- Smoked Flake Salt to Taste (could substitute plain sea salt)
- Pinecone Bud Syrup
- Black Pepper
- High Heat Oil (safflower, grape seed, etc)
DIRECTIONS
1
Halve the peaches & remove the stones.
2
Drizzle high heat oil over the peaches & sprinkle on the smoked sea salt. Toss to coat.
3
Get a grill pan (or a grill) very hot. Place the peaches on the grill cut-side-down. Let them cook for a while without moving them in order to develop strong grill marks.
4
Once they’ve developed grill marks, give them a half turn (without flipping) to develop another set in a cross-hatch pattern.
5
Flip the peaches and continue to cook until slightly soft and they’ve developed grill marks on both sides.
6
Cut each burrata ball in half (1 half per serving). Arrange them on individual plates or on a serving platter.
7
Sprinkle a little of the smoked flake salt over each burrata half along with some freshly cracked black pepper.
8
Slice the peach halves and arrange them with the cheese.
9
Drizzle the platter (or plates) with the smoked olive oil & pine cone bud syrup. Serve.