Grilled Peach and Prosciutto Wrapped Asparagus Summer Salad
Looking for a refreshing summer recipe that uses those fresh, delicious summer peaches? There’s nothing better than Grilled Peach and Prosciutto Wrapped Asparagus Summer Salad.
Ingredients
6 -10 large yellow ripe peaches, washed, seeded and halved
Big Green Egg Citrus and Herb seasoning
1 container fancy spring salad mix
10 pieces asparagus
10 slices prosciutto
1 cup blueberries
2 tbsp sunflower seeds
1 cup wet Burrata Cheese
½ cup extra virgin olive oil
Instructions
Set the Big Green Egg for indirect cooking without a convEGGtor at 350°F/177°C.
Brush the peaches with olive oil and season with Big Green Egg Citrus and Herb Seasoning. Wrap asparagus spears with a thin slice of prosciutto, and brush each with olive oil.
Place the peaches and prosciutto-wrapped asparagus until nice caramelization occurs, and grill marks are present. Remove from heat.
To create the salad, top the fancy spring salad mix with grilled peaches, grilled prosciutto-wrapped asparagus, blueberries, pomegranate seeds, and sunflower seeds. Lastly, tear fresh burrata cheese into messy “clumps” all over the salad. Drizzle the balsamic dressing over the salad. Enjoy!
Balsamic Dressing Ingredients
1 tbsp Balsamic vinegar
1 tbsp honey
3 tbsp of extra virgin olive oil
Juice of ½ a lemon
Salt and pepper to taste
Drizzle of honey
Balsamic Dressing Instructions
Mix all the ingredients together for the balsamic dressing and set aside.
Recipe and photo from Big Green Egg and recipe courtesy of Raised Southern Magazine.
