Grilled Apricot, Prosciutto, & Burrata Salad

I’m a huge fan of grilled fruits.  (You may have seen the recipe right before this one- Grilled Pineapple Margaritas… I’m on a grilled roll lately.)

When fruit is grilled, the sugars become caramelized… giving it a smoke sweetness that’s oh so delightful.  Apricots, peaches, figs, nectarines, mango… it’d all work well for this.  Use whatever you have on hand and go grill crazy.

Any simple dressing works well… balsamic and olive oil on their own are great, or you can whip up a little citrusy vinaigrette like the one I’ve posted here.  This guy’s my go-to these days. 🙂

Not in the mood for outdoor grillin’?  No biggie.  An indoor grill works great, or if you’d prefer, bust out a little cast iron and plop those puppies face down on it.  There are many ways to get that fruit cooked… the grill just happens to be my personal fave. 

If you don’t have burrata, fresh mozzarella works great too.  Burrata is essentially fresh mozzarella filled with cream… super soft fluffy pillowy goodness.  Or you could even try some ricotta or other subtle fresh cheese you like.  Or go cheese-less all together for a dairy-free version. The world is your oyster. 😉

no need to measure exacts for this one… just make it however you want it!

INGREDIENTS

fresh apricots (peaches or nectarines work well too)

burrata or fresh mozzarella cheese

sliced prosciutto

handful fresh greens

fresh basil

olive oil, salt, and pepper

 

 

optional vinaigrette…

2 tbsp olive or avocado oil

1 tbsp balsamic vinegar

1 tbsp water

1 tsp fresh lemon juice

1 tsp honey (I use raw)

1/2 tsp Dijon mustard

1/4 tsp granulated garlic

1/4 tsp salt

1/8 tsp black pepper

DIRECTIONS

Preheat grill to high

Slice apricots in half and remove pits

Toss apricots in a bowl

Lightly drizzle with olive oil

Place face down on grill for a few minutes, until grill marks form

If you prefer bite-sized bits, slice grilled halves… if not, leave as is

To plate…

Lay fresh greens out

Top with dollops of burrata cheese, small shreds of prosciutto, and grilled apricots

To serve…

Top with fresh basil leaves and vinaigrette of your choice