Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon sorghum syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 4 ripe peaches, halved, pits removed
  • 1 pound burrata, thickly sliced
  • 12 ounces thinly-sliced city ham
  • 3 ounces baby arugula
Directions
  • Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside.

  • Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes.

  • Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately.


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