Stone Fruit & Crispy Prosciutto Salad
Crunchy little gems topped with sweet n’ juicy stone fruit, salty n’crispy prosciutto and creamy burrata creating a divinely quick, easy and colorful summer salad recipe ready in under 30 minutes!
Servings: 4
Ingredients
Stone Fruit & Crispy Prosciutto Salad
- 1 lb stone fruit thinly sliced
- 2 balls burrata 8 oz/balls
- 4 heads little gems
- 3 oz prosciutto
- handfull micogreens optional
Vinaigrette
- 1 shallot minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- kosher salt to taste
- pepper to taste
Notes
- Not all burrata is created equal. Get the good stuff!
- When possible, buy organic and local stone fruit.
- If possible, get prosciutto cut up fresh from the leg for ya! Any variation of prosciutto works.
- If you’re vegetarian, omit the prosciutto.
- If you’re a mega carnivore, double the prosciutto!