Grilled Stonefruit, Arugula, and Bresaola Salad (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Juicy grilled peaches, lemony arugula, and salty bresaola team up to make the perfect summer lunch. The chardonnay's minerality stands up[ to the bresaola and arugula while the peaches bring out the more honeyed notes.] Ingredients:
2 plums or peaches, halved and pitted |
2 tablespoons extra-virgin olive oil |
salt and freshly ground pepper |
10 slices bresaola |
juice of 1/2 a lemon |
honey, for drizzling |
4 cups arugula |
1 burrata cheese, cut into quarters |
Directions:
1. 1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.
2. 2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.
3. 3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.
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