Grilled Peach and Red Onion Salad with Arugula, Burrata and Champagne Vinaigrette
Savory, Bitter, Sweet and Salty. Need we say more?
- 3 Tbsp extra virgin olive oil
- 3 Tbsp champagne vinegar
- 1 Tbsp raw, liquid honey
- 1 Tbsp Dijon mustard
- 1 medium lemon, squeezed
- pepper, to taste
- 6 cups baby arugula lettuce
- 2 medium firm freestone peaches, (not over-ripe)
- 1 medium red onion
- 1 ball Good quality Burrata cheese
Cut onion slices width-wise to create rings, to but do not separate individual rings.
Preheat grill to medium-high heat. When ready, place halved and pitted peaches directly on grill grates, cut side down. Grill 5 minutes and remove.
Grill onion slices on grates as well, 3-5 minutes, taking care not to separate the rings, if possible.
Slice the Burrata cheese with a very sharp knife, into halves or quarters. The cheese encased in the outer Mozzarella (Stracciatella) is creamy and loose.
Plate the salad, drizzle with the dressing, and serve.
Calories: 159kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 293mg | Fiber: 2g | Sugar: 11g | Vitamin A: 956IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 1mg