Ingredients:
4 nectarines, sliced
4 cups arugula
8 oz burrata cheese
8 slices of prosciutto
8 mint leaves, thinly sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp raw honey
2 tbsp freshly squeezed orange juice
¼ tsp salt
¼ tsp freshly ground black pepper
Salt and pepper to season nectarines
Directions:
Pre-heat a grill to medium high heat.
Slice each nectarine into 6 pieces and toss with olive oil. Sprinkle salt and black pepper over the slices.
Grill nectarine slices on each side for a minute or so until marked.
To make dressing, whisk together 3 tablespoon olive oil, balsamic vinegar, honey, orange juice, ¼ tsp salt and pepper.
Toss arugula with the dressing and coat thoroughly.
Divide arugula onto four plates and top each salad with 2 slices prosciutto. Roll one slice to top salad and tear the other slice to scatter over salad.
Add quartered burrata, 2 sliced mint leaves and nectarine slices to each salad and serve.
