This salad matches perfectly ripe, sweet-tart peaches to peppery greens; rich, creamy burrata (a cream-filled ball of fresh mozzarella cheese); tasty, salty prosciutto; and the pure decadence of candied pecans.  It’s a perfect start to a Labor Day barbecue, or a super-satisfying meal on its own.

This photo is not my best work, but it does tell the story — there wasn’t time to go get the “good” camera, or try to get the “perfect picture”, because we just couldn’t wait to start eating!  And even the kids had seconds — incorporating fresh fruit into salad is a fine way to get kids eating unfamiliar greens.

Don’t you just love “cooking” that simply combines gorgeous ingredients, to maximum effect?  There’s really no room for error when everything that goes into a dish starts out delicious.  Here’s the recipe, if you can call it that:

Summer Salad with Peaches, Prosciutto, Burrata & Candied Pecans

6 cups fresh salad greens; peppery varieties like arugula, mustard greens, etc. work well

3 ripe peaches, cut into bite-sized wedges

3 pieces prosciutto di Parma, torn into bite-sized pieces

1 mound burrata, cut into bite sized pieces

drizzle of extra-virgin olive oil

drizzle of reduced balsamic vinegar (can substitute regular balsamic vinegar)

handful of candied pecans (toasted almonds would be delicious, too)

Place fresh rinsed greens on a platter.  Drizzle with a good quality olive oil.  Place peach slices, prosciutto, and burrata over greens.  Drizzle reduced balsamic over salad, then top with candied pecans.

Sources:  The greens and peaches are from my garden and from the grocery store (Jimbo’s to be precise). The prosciutto comes from Costco, where it is very reasonably priced; and the burrata, olive oil, reduced balsamic, and candied pecans are all from Trader Joe’s.  Which makes it so easy; and cooking on Labor Day should be easy!

Enjoy the holiday weekend!  Eat well & be safe.

Jen.