Grilled Peach & Burrata Salad

Nothing says summer like peaches. Have you tried grilled peaches though? This simple salad makes a perfect weeknight dinner. You could make it dairy free and omit the Burratta but if you tolerate grass fed dairy I highly recommend keeping the cheese in this one. 

Ingredients

4-5 Peaches
1 Tbsp butter or coconut oil  
1 Pack of Proscuitto
Arugula
1 Pack Burrata from Grass-Fed Milk
Salt
Olive Oil - Optional (use code TRAILTOHEALTH for 10% off)

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Directions

1. Wash and slice the peaches in half and remove the pit. (Code TRAIL gets you 10% off Nakano Knives)

2. You can use a grill or grill pan for this but get either hot on medium heat and then lay the peaches face down on the surface. 

3. While the peaches are grilling, heat 1 tbsp of coconut oil or butter in a frying pan over low-medium heat. 

4. Place the individual slices of prosciutto and cook for about 3 minutes each side until crisp.

5. Set aside and let the prosciutto cool before using a knife to chop into crispy bits. 

6. While the peaches finish grilling, start to assemble the salad by making a bed of arugula and centering the burrata. 

7. Remove the peaches from the grill and let them cool before placing on the salad. 

8. Top with crispy prosciutto, more arugla and optional olive oil.

TIP: You can always make this recipe with raw fresh peaches instead of grilled if you prefer.