GRILLED PEACH SALAD WITH BURRATA, BRASEOLA & PISTACHIOS
It is a fact that Americans need to eat more greens. To encourage daily salad eating requires some ingenuity. Grilled fruit, creamy cheese, and a bit of Italian sliced meat help make this salad appealing to nearly everyone. Any extra grilled peach halves may be diced and added to oatmeal the following morning.
Nota bene: Leave off the braseola to make vegetarian friendly.
3 large firm but ripe peaches, halved and pits removed
Extra virgin olive oil (fruity and high quality)
1/2 cup golden balsamic vinegar
1 Burrata cheese round
4 cups mesclun leaves, rinsed and dried
4 tablespoons pistachios, chopped
12 slices Braseola, optional
Maldon sea salt flakes
Freshly ground pepper
1. Turn gas grill to high heat. Brush each peach half with olive oil and put directly on grill grate. Lower heat to medium and grill for 2 minutes. Check the peaches--they should still be firm but have black grate marks on the surface. A knife should be easily insertable from the top. If not done, close grill lid and check the peaches every minute. Remove peaches from grill and allow to cool. Cooked peaches will not turn brown and may be cooked one hour ahead.
2. In a tiny saucepan, bring the balsamic to a boil. Immediately lower heat and cook until thick and syrupy. Remove from heat and allow to cool before using.
3. Just before serving, toss the greens with just enough olive oil to coat and divide among six plates.
4. Slide a peach into the center of the bed of greens.
5. Cut open the Burrata and with a small spoon, scoop out a dollop and place in the center of a grilled peach.
6. Sprinkle the salad with salt and pepper.
7. Drizzle the reduced balsamic vinegar all over the salad (including the peach) and top with a sprinkling of chopped pistachios.
8. Finish with a bit of olive oil, a two or three slices braseola if using, and serve immediately.