• Monday, November 30, 2020

Peach Salad

Pesche Bianca
February 25, 2014

6 grilled nectarines
3 oz burrata
8 slices prosciutto
1/2 cup toasted marcona almonds, roughly chopped
olive oil
8 basil leavers torn
1/4 cup honey
1/2 cup white balsamic vinegar


Grill the peaches or nectarines and set aside. Mix the honey and white balsamic together with a bit of olive oil and glaze the grilled fruit.

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