The best summer salad, Peach Burrata Salad with fresh grilled corn, raspberries and Hot Honey dressing. A simple, hearty dinner that's quick and refreshing.
Preheat a skillet over medium heat and add the prosciutto to the pan.
Cook the prosciutto until crisp, approximately 3-4 minutes. Set aside.
Cook the corn by roasting on the grill or in the oven under the broiler, turning occasionally until caramelized on all sides.
Allow the corn to cool enough to handle.
Place the stem end of the cob on a cutting board and cut the kernels off by cutting downward with a sharp knife. Set the kernels aside and discard the cob or freeze for stock.
Cut the peaches in half and remove the pit. Place the cut side down on a cutting board and cut the peaches into thin slices.
Assemble the salad by arranging the greens in a large bowl and sprinkling with a pinch of salt/pepper.
Add the peaches, prosciutto, corn and raspberries.
Arrange the burrata balls on top of the salad and break open with a knife to expose the creamy insides.
Drizzle the olive oil over the salad then season with salt and pepper.
Drizzle the vinaigrette over the salad just before serving. Serve immediately.
For the dressing:
Whisk together the vinegar, garlic, thyme, hot honey and dijon.
Stream in the olive oil whisking until emulsified.
Season with salt and pepper to taste.
Notes
Hot Honey Vinaigrette can be made up to 3 days in advance and stored at room temperature until ready to serve.