Grilled Peach and Fig Summer Salad with Arugula, Burrata, and Prosciutto

Balsamic Honey Vinaigrette
3 tbsp honey
3 tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
3/4 tsp crushed dried rosemary (See market tip)
1/2 tsp kosher salt
1/4 cup canola oil

4 ripe but firm medium yellow peaches
1/2 small to medium honeydew melon
4 purple figs
Canola oil, either a spray can or a bottle
8 thin slices (about 3 oz) prosciutto, rolled into cylinders
Two 4-oz burrata cheeses
1/3 cup pecan halves, toasted (See cooking tip)
6 cups (4 to 5 oz) baby arugula

1. For the dressing, in a medium nonreactive bowl, whisk together honey, vinegar, mustard, rosemary, and salt. Gradually whisk in the oil. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

2. For the salad, prepare the fresh fruit. Drop the peaches in a pot of boiling water to cover for 40 to 50 seconds. Remove with a slotted spoon and when cool enough to handle, use a sharp paring knife to remove the skin. Cut each peach into 6 wedges and set on a large plate. For the honeydew melon, scoop out and discard seeds. Then cut the melon lengthwise in half and remove the peels with a sharp knife. Cut each of these halves into 6 slim wedges. Halve the figs lengthwise.

3. Either spray a stovetop grill pan or a large, heavy skillet generously with canola oil or use a brush to coat with oil. (It is essential that the grill or skillet be well oiled so that the fruit does not stick when cooked.) When pan is hot, add enough peach wedges to fit comfortably in a single layer and cook until grill marks appear (or when lightly browned if using a skillet) on the bottom, 1 to 2 minutes. Turn and cook on other side for 1 to 2 minutes. Remove to a tray or large plate and continue to cook remaining peaches in the same way, spraying or oiling the pan often.

4. Cook honeydew slices in the same pan, again spraying or oiling the grill often and cooking them 1 to 2 minutes per side. Remove the slices to the tray or plate. Finally grill the figs on cut sides only until grill marks appear (or until lightly browned), about 1 minute, and add to the tray. (Peaches, melon, and figs can be grilled 4 hours ahead. Cover loosely with foil and leave at room temperature.)

5. To assemble, have ready four dinner plates. Cut each burrata into 6 pieces.
In a large bowl, toss the arugula with 3 to 4 tablespoons of the dressing and mound in the center of each plate. Drizzle the grilled peaches, melon, and figs lightly with some dressing and arrange around and on top of the arugula. Drizzle the burrata with some of the dressing and spoon 3 portions of the cheese onto each salad. Garnish each serving with two prosciutto rolls and with some pecans. Serve extra vinaigrette separately. Serves 4 as a main course.

Market tip: McCormack’s sells crushed dried rosemary that is available in many groceries.

Cooking tip: To toast pecans, spread on a rimmed baking sheet, and place in a preheated 350 degrees oven until lightly browned 5 to 8 minutes. Watch carefully and stir once or twice. Remove to cool.

Copyright Betty Rosbottom 2017