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.
- 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
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.
**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,