Weeknight-Friendly Peach Burrata Prosciutto Salad With Maple Vinaigrette

Peach burrata prosciutto salad… need we say more?!

It’s peach season, and we’re kicking the show off with a salad that combines juicy peaches, creamy burrata, and savory prosciutto! Toss it with some pecans and a sweet, maple-balsamic vinaigrette, and you have a dish that’s elegant enough for entertaining – and easy enough to pull together for a weeknight dinner.

Chef and recipe creator Tami Steggell shared this salad assembly that pairs the perfect ingredients for your peaches.

Peach Burrata Prosciutto Salad with Maple Vinaigrette

This summery salad is a beautiful balance of creamy burrata, juicy peaches, savory prosciutto, and crunchy maple-glazed pecans, all brought together with a tangy-sweet maple balsamic vinaigrette. Elegant enough for entertaining, yet simple enough for a weeknight.

INGREDIENTS

The Salad

• 4 handfuls baby spinach (about 4 cups / 120 g)
• 8 oz (225 g) burrata cheese
• 1 large ripe peach (or 2 small, 150-175 g), washed/skin on
• 4 slices prosciutto

Maple Balsamic Vinaigrette

• 2 tbsp balsamic vinegar (30 ml)
• 1 tsp Dijon mustard (6 g)
• 1 tbsp pure maple syrup (15 ml)
• ¼ tsp salt
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp fresh lemon juice (15 ml)

Maple-Glazed Pecans

• ½ cup (60 g) raw pecan halves
• 1 tbsp pure maple syrup (15 ml)
• Pinch of salt

METHOD

1. Make the Maple Pecans: Heat a nonstick skillet over medium-low. Add pecans and toast for 3 minutes, stirring often, until fragrant and lightly golden. Drizzle in the maple syrup and sprinkle with salt. Stir to coat evenly. Transfer pecans to a parchment-lined baking sheet, spreading them out so they don’t clump. Let cool completely. Try not to eat them all!
2. Assemble the Salad: Arrange spinach on a platter or shallow bowl. Tear burrata into rustic pieces and scatter over the spinach. Cut peach into thick wedges, nestle peach wedges in between. Then gently fold or curl the prosciutto slices into rosettes on top.
3. Make the Vinaigrette: In a small bowl or mason jar, whisk together the ingredients until the dressing is smooth and emulsified. Drizzle on top of the salad.
4. Finish & Serve: Drizzle the vinaigrette generously over the salad. Top with cooled maple pecans. Serve immediately and enjoy!

Recipe Note: If you prefer extra crunch, double the maple pecans, you’ll want to snack on them while making the salad anyway!

Find more recipes from Tami on Instagram, @bitemeindustries.