Description
Indulge in our Grilled Peach and Burrata Salad recipe. Discover tips for perfect grilling and flavor pairing, creating a refreshing dish that delights every palate.
Ingredients
- 8 oz (227 g) burrata cheese
- 3 peaches
- 1 tbsp (15 ml) butter or ghee
- 1 tbsp (15 ml) coconut sugar
- 1/2 cup (120 ml) grape juice
- 4 cup (960 ml) s arugula
- 1/4 cup (60 ml) pine nuts
- 1/4 cup (60 ml) olive oil
- Black pepper, to taste
Instructions
- Turn on the grill to a medium setting. For an outdoor grill, halve the peaches to avoid them slipping through the gaps. If using an indoor grill pan, cut the peaches into four parts.
- Coat the cut side of the peaches with butter or ghee, then sprinkle them with coconut sugar. Grill the peach slices for 2-3 minutes per side until grill marks appear and the cut edge is caramelized.
- As the peaches cook, pour the grape juice into a small saucepan over medium heat and let it simmer for 5 minutes until it slightly thickens. It will continue to thicken as it cools.
- To put the salad together, place a small amount of arugula on a plate, add a few peach slices, and pieces of burrata cheese. Scatter some pine nuts over the top, drizzle with olive oil and the reduced grape juice, and finish with a sprinkle of freshly cracked black pepper.
Notes
- Select ripe peaches to maximize sweetness and enhance caramelization while grillingnLightly toast pine nuts in a dry skillet to elevate their nutty essencenGently tear burrata to preserve its creamy texture and distribute evenly