Grilled Stone Fruit Salad with Arugula and Bresaola

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 352, total fat 22 G., saturated fats 10 G., proteins 25 G., carbohydrates 12 G., fiber 1 G., cholesterol 70 mg, sodium 1484 mg, sugar 10 G.

Juicy grilled peaches, lemony arugula, and briny bresaola combine in this recipe to create the perfect summer salad, topped off with a slice of tender burrata. It's a perfect pairing with Chardonnay. The bresaola and arugula harmoniously accentuate its flavor, while the peaches bring out the honeyed notes. Any stone fruit, such as large plums, apricots, or nectarines, can be substituted for peaches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 plums or peaches, halved (pits removed)
2 tablespoons extra-virgin olive oil
10 slices bresaola
Juice of half a lemon
Honey to drizzle
4 cups arugula
1 ball burrata, cut into 4 pieces

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: plums, peaches, arugula, honey

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Toss the plums with 1 tablespoon of olive oil and season with salt and pepper. Grill the plums until charred and slightly softened, about 2 minutes per side.
Place 2 slices of bresaola on each of 4 plates. Roll up the 2 remaining slices of bresaola and cut into strips; set aside.

In a large bowl, combine the lemon juice, remaining 1 tablespoon olive oil, honey, and salt and pepper to taste. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with a quarter of the burrata and sliced bresaola.

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