Grilled Peach, Burrata and Basil Salad with Dijon Dressing

Name: Grilled Peach, Burrata and Basil Salad with Dijon Dressing
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar (not a syrupy one); 1 teaspoon Dijon mustard; Flaked sea salt and freshly ground black pepper; Flaked sea salt and freshly ground black pepper; 2 teaspoons olive oil; 4 peaches, almost ripe but not too soft, quartered and stoned; 7-ounce ball buratta, drained and torn into chunks (or two 4 1/2-ounce balls mozzarella); 2 1/2 ounces arugula; 1 bunch fresh basil, leaves only, roughly torn; Flaked sea salt and freshly ground black pepper

Recipe courtesy of Lorraine Pascale

Watch how to make this recipe.

Grilled Peach, Burrata and Basil Salad with Dijon Dressing

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

335

Total Fat

24

Saturated Fat

8

Carbohydrates

19

Dietary Fiber

3

Sugar

14

Protein

14

Cholesterol

39

Sodium

588

Total: 15 min
Active: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

335

Total Fat

24

Saturated Fat

8

Carbohydrates

19

Dietary Fiber

3

Sugar

14

Protein

14

Cholesterol

39

Sodium

588

Total: 15 min
Active: 15 min

Ingredients

Dijon Dressing:

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar (not a syrupy one)

1 teaspoon Dijon mustard

Flaked sea salt and freshly ground black pepper

Grilled Peaches:

2 teaspoons olive oil

4 peaches, almost ripe but not too soft, quartered and stoned

7-ounce ball buratta, drained and torn into chunks (or two 4 1/2-ounce balls mozzarella)

2 1/2 ounces arugula

1 bunch fresh basil, leaves only, roughly torn

Flaked sea salt and freshly ground black pepper

Directions

Special equipment:

a metal fish spatula

For the Dijon dressing: Lightly whisk the extra-virgin olive oil, vinegar and mustard together in a small bowl. Season with salt and pepper and set aside.
For the gilled peaches: Lightly grease a griddle pan or barbecue with the olive oil and then get it nice and hot. Place the peach quarters cut-side down on the griddle pan or barbecue for 1 to 2 minutes to get a nice chargrilled mark on them. You may have to work in batches, depending on the size of your pan.
Use a metal fish spatula to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don't cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won¿t get the chargrilled lines on them. Sit the peaches cut-side up on a large serving platter as you go.
Arrange the buratta chunks (or mozzarella) around the peaches and scatter the arugula and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again, if necessary, drizzle it over and serve.