Grilled Stonefruit, Arugula, and Bresaola Salad

Juicy grilled peaches, lemony arugula, and salty bresaola team up to make the perfect summer lunch. The chardonnay's minerality stands up[ to the bresaola and arugula while the peaches bring out the more honeyed notes.]

Total Time:
35 min
Prep:
30 min
Cook:
5 min

Yield:
4 servings

NUTRITION INFO
Ingredients
  • 2 plums or peaches, halved and pitted
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 10 slices bresaola
  • Juice of 1/2 a lemon
  • Honey, for drizzling
  • 4 cups arugula
  • 1 burrata cheese, cut into quarters
Directions

1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.

2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.

3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.


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