Peach Burrata Hot Honey Salad (Print Version)
# Ingredients:
01 -
4 ounces prosciutto
02 -
2 ears corn, shucked
03 -
2 peaches
04 -
12 ounces spring mix greens
05 -
1 cup raspberries
06 -
2 balls burrata
07 -
3 tablespoons olive oil
→ Hot Honey Vinaigrette
08 -
3 tablespoons balsamic vinegar
09 -
1 garlic clove, minced
10 -
1/2 teaspoon dried thyme
11 -
2 teaspoons hot honey
12 -
1 teaspoon Dijon mustard
13 -
1/2 cup olive oil
14 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat a skillet over medium heat. Add the prosciutto and cook until crisp, approximately 3-4 minutes. Set aside.
02 -
Roast the corn on the grill or in the oven under the broiler, turning occasionally until caramelized on all sides. Allow the corn to cool, then place the stem end of each cob on a cutting board and cut the kernels off by cutting downward with a sharp knife. Discard the cob or freeze for stock.
03 -
Cut the peaches in half and remove the pit. Place the cut side down on a cutting board and slice the peaches into thin segments.
04 -
In a large serving bowl, arrange the spring mix greens and sprinkle with a pinch of salt and pepper. Add the sliced peaches, crisped prosciutto, corn kernels, and raspberries. Place the burrata balls on top of the salad, breaking them open with a knife to expose the creamy interior.
05 -
Drizzle 3 tablespoons of olive oil over the salad, season with salt and pepper, and finish with the prepared Hot Honey Vinaigrette just before serving. Serve immediately.
06 -
Whisk together the balsamic vinegar, garlic, thyme, hot honey, and Dijon mustard in a mixing bowl. Gradually stream in the olive oil while whisking continuously until emulsified. Season with salt and pepper to taste.
# Notes:
01 -
The Hot Honey Vinaigrette can be prepared up to 3 days in advance and stored at room temperature.