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Peach Salad With Bellini Dressing

12

  • Prep Time10 min
  • Total Time10 min
  • Makes4 servings
Grilled peaches, prosciutto, torn up burrata, basil leaves, peach jam bellini dressing on a white plate

(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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