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

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe

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

  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.

Roasted Peach Napoleon

Smokey Roasted Peaches

Roasted Peach Sundae Sauce

Roasted Peach and Blackberry Smoothie

Roasted Chicken, Peach and Brie Pizza

Roasted Pork Loin with Peach BBQ Sauce

Roasted Turkey Breast with Peach Rosemary Glaze

Pan Roasted Foie Gras and White Peach Chili Relish

🤤 More Drool-Worthy Recipes