Grilled Peach & Buffalo Burrata Salad
Two words: Summer. Heaven.
This salad is a must for anyone who loves to pair creamy textures with a sparkle of sweetness and citrus.
Why It’s Wild:
This salad is about balance.
Buffalo burrata is rich in calcium and Vitamin A, while organic peaches and lime provide fat-breaking emulsification in the form of Vitamin C. Arugula and parma ham match phytonutrients and fiber with brain-food fat & protein to keep your blood sugar balanced and your digestion smooth.
Ingredients:
- 2 cups arugula (or lamb or bib lettuce, shredded)
- 1 peach, halved
- 1 buffalo cheese burrata
- ¼ lb Parma ham or Wildatarian alternative, like wild boar prosciutto
- 1 tbsp extra virgin olive oil
- ½ tbsp apple cider vinegar
- 1 lime, quartered
- salt and pepper, to taste
- black or green olives, if preferred
To make:
Toss arugula with olive oil, ACV, salt and pepper until leaves are evenly coated. Place in bowl.
Lightly coat peach halves in olive oil. On a grill or in a saucepan, sear peaches 1-2 minutes until fragrant and slightly blackened.
Top salad with burrata, curls of ham, peaches and olives. Dress with a pinch of salt and pepper, and a squeeze of lime.
Ta-da! A beautiful salad to add to your weekly meal prep rotation - or an elegant starter for a summer brunch.
Serves 1-2
**For sulfur-sensitive individuals & WS Wild Types, replace arugula with lamb, Boston or bibb lettuce. Mold sensitive folks should avoid olives - try sliced radish instead for a dash of bitterness.
To The Tru Of You,
Teri Cochrane