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Grilled Apricot and Burrata Salad

Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour

Ingredients

Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Grilled Apricot and Burrata Salad

  • 6 fresh apricots cut in half, stones discarded
  • Drizzle olive oil
  • 5 oz arugula
  • Drizzle aged balsamic
  • 8 slices of prosciutto optional
  • 8 oz burrata cheese
  • 1 oz fresh basil

Equipment & Utensils

  • Grill or grill pan
  • Salad plates for serving

Instructions

  • Place vinaigrette ingredients into a bowl or small jug and whisk vigorously until ingredients are blended together, then set aside.
  • Heat grill.
  • Drizzle cut side of apricots with olive oil and brush to coat completely.
  • Place each apricot half on grill and allow to cook for approx. 3-5 minutes until apricots are charred and warmed through.
  • Set apricots aside once done and allow to cool.
  • Place arugula in a bowl and drizzle with balsamic and toss.
  • Divide arugula into four portions and spread a layer on each salad plate.
  • Drape 2 slices of prosciutto over arugula on each plate (optional).
  • Place 3 apricot halves equally apart on top of arugula and prosciutto on each plate.
  • Pull burrata apart over a plate or bowl, to catch the creamy filling. Divide into eight portions.
  • Place two portions between apricots on each plate, and spoon some of the released filling over each portion.
  • Place a sprig or two of basil on each plate.
  • Whisk vinaigrette a few times before drizzling over salad.
  • Serve immediately.