Peach Burrata Prosciutto Salad with Maple Vinaigrette
This summery salad is a beautiful balance of creamy burrata, juicy peaches, savory prosciutto, and crunchy maple-glazed pecans, all brought together with a tangy-sweet maple balsamic vinaigrette. Elegant enough for entertaining, yet simple enough for a weeknight.
Servings 4
Calories 383kcal
Ingredients
The Salad
- 4 handfuls baby spinach (120 g), about 4 cups
- 8 oz burrata cheese (225 g)
- 1 large ripe peach (150-175 g), or 2 small, washed/skin on
- 4 slices prosciutto
Maple Balsamic Vinaigrette
- 2 tablespoon balsamic vinegar (30 ml)
- 1 teaspoon Dijon mustard (6 g)
- 2 tablespoon pure maple syrup (30 ml)
- ¼ teaspoon salt
- 2 tablespoon extra virgin olive oil (30 ml)
- 1 tablespoon fresh lemon juice (15 ml)
Maple-Glazed Pecans
- ½ cup raw pecan halves (60 g)
- 1 tablespoon pure maple syrup (15 ml)
- Pinch of salt
Instructions
- Make the Maple Pecans: Heat a nonstick skillet over medium-low. Add pecans and toast for 3 minutes, stirring often, until fragrant and lightly golden. Drizzle in the maple syrup and sprinkle with salt. Stir to coat evenly. Transfer pecans to a parchment-lined baking sheet, spreading them out so they don’t clump. Let cool completely. Try not to eat them all!
- Assemble the Salad: Arrange spinach on a platter or shallow bowl. Tear burrata into rustic pieces and scatter over the spinach. Cut peach into thick wedges, nestle peach wedges in between. Then gently fold or curl the prosciutto slices into rosettes on top.
- Make the Vinaigrette: In a small bowl or mason jar, whisk together the ingredients until the dressing is smooth and emulsified. Drizzle on top of the salad.
- Finish & Serve: Drizzle the vinaigrette generously over the salad. Top with cooled maple pecans. Serve immediately and enjoy!
Notes
Recipe Note: If you prefer extra crunch, double the maple pecans, you’ll want to snack on them while making the salad anyway!
