Summer Salad with Peaches, Prosciutto, Burrata & Candied Pecans {GF}

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.

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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.

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