Peach Salad With Bellini Dressing
16
- Prep Time10 min
- Total Time10 min
- Makes4 servings
(Produced by Sun Ngo and Aimee Nishitoba; Photo, Erik Putz; Food styling, Ashley Denton; Prop style, Madeleine Johari)
With champagne vinegar and peach jam in the Bellini-inspired dressing, aromatic basil leaves and tender grilled peach slices, it’s a treat you’ll want to make all season.
Ingredients
2 large peaches, cut into 1/2-in. wedges
1/4 cup peach jam
2 tbsp extra-virgin olive oil
2 tbsp champagne, vinegar
pepper
8 slices speck, (or prosciutto)
1/2 cup basil leaves
250 g ball burrata
flaked sea salt, (optional)
Instructions
Preheat barbecue to medium.
Oil grill. Grill 2 large peaches cut into ½-in. wedges until just tender and slightly charred, 1 to 2 min per side.
Whisk ¼ cup peach jam with 2 tbsp each extra-virgin olive oil and champagne vinegar in a small bowl. Season with pepper.
Arrange peaches, 8 slices speck (or prosciutto) and ½ cup basil leaves on a large platter.
Top with a 250-g ball of burrata, roughly torn into large pieces. Drizzle dressing overtop.
Season with pepper and sprinkle with flaked sea salt, if desired.
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