Tuesday, August 6, 2013

Grilled peaches + burrata

This salad screams summer in Tuscany! Juicy ripe peaches that have been quickly grilled for a bit of char are a sweet punch to creamy pillows of burrata cheese. I placed crumbles of crispy pancetta and placed the lot over arugula and frisée greens. For the dressing I made a classic vinaigrette, to which I added a spoonful of Stonewall Kitchen's Bellini (peach + prosecco) jam. Get thee some burrata cheese and give this one a whirl. It's molto eccellentissimo with a glass of bubbly Italian prosecco.

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