Grilled Peach and Prosciutto Wrapped Asparagus Summer Salad
6 -10 large yellow ripe peaches
Big Green Egg Citrus and Herb seasoning
1 container fancy spring salad mix
10 pieces of asparagus
10 slices of prosciutto
1 cup of blueberries
2 tablespoons sunflower seeds
1 cup wet Burrata Cheese
½ cup of EVOO
Set EGG for direct cooking at 350°F/177°C.
Wash peaches, cut in half, remove seeds, and brush with EVOO, sprinkle with BGE Citrus and Herb Seasoning. Wrap asparagus spears with a thin slice of Prosciutto, and brush each with EVOO.
Grill both peaches and asparagus until nice caramelization occurs, and grill marks are present. Remove from heat.
Layer on platter:
Fancy Spring Salad Mix
Grilled Prosciutto wrapped Asparagus
Tear fresh Burrata Cheese into messy “clumps” all over salad
Dress with Balsamic Dressing
1 tablespoon Balsamic vinegar
1 tablespoon honey
3 tablespoons of extra virgin olive oil
Juice of ½ a lemon
Pinch of salt
Drizzle with honey and finish with flake salt and pepper