Stone Fruit & Prosciutto Salad
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If you are hanging onto the last days of summer, this salad is summer on a plate. The fresh arugula with stone fruits combine perfectly with creamy burrata and crispy prosciutto. You will want to eat this every day while the last of stone fruit is in season.
Servings: 2
Prep Time: 10-15 minutes
Cook Time: 5 minutes
Ingredients
1 Tbsp avocado or coconut oil
1 Pack of Proscuitto
3 Nectarines or Peaches
2 cups of Arugula
1 Pack Burrata from Grass-Fed Milk
Fresh Basil
Salt
Olive Oil (use code TRAILTOHEALTH for 10% off)
Directions
1. Wash and slice the nectarines in half and remove the pit. (Code TRAIL gets you 10% off Nakano Knives)
2. Heat 1 tbsp of oil or butter in a frying pan over low-medium heat.
3. Place the individual slices of prosciutto and cook for about 3 minutes each side until crisp.
4. Set aside and let the prosciutto cool before using a knife to chop into crispy bits.
5. Start to assemble the salad by making a bed of arugula and centering the burrata.
6. Place the sliced nectarines on the salad.
7. Top with crispy prosciutto, fresh basil, drizzle olive oil and sea salt.
