1ball of fresh Buratta
1 cup Arugula
¼ lb Prosciutto sliced thin
½ cup salsa verde or pesto – finely chopped mixed herbs (mint basil parsley) with evoo, garlic, lemon, salt & pepper)
2 peaches halved, drizzled with olive oil and lightly grilled
Maldon sea salt
Grilled Peach, Buratta & Arugula Salad
Place your arugula onto a plate with the buratta atop. Loosely scatter your prosciutto around the greens. Place your grilled peach onto the plate, drizzle with salsa verde and season with sea salt.