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

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. 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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