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Photo: Dave Lauridsen

Grilled Apricots with Burrata, Country Ham and Arugula

Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.

Food & Wine SEPTEMBER 2011

  • Yield: 8
  • Total:30 Minutes

Ingredients

  • 1 1/4 pounds apricots, halved and pitted
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Sea salt and freshly ground pepper
  • 1 1/2 tablespoons fresh lemon juice
  • 1 small head radicchio, cored and thinly sliced
  • 5 ounces baby arugula
  • 1/2 pound burrata cheese, shredded
  • 4 ounces shaved country ham
  • 1 tablespoon aged balsamic vinegar

Preparation

Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.

In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.

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Grilled Apricots with Burrata, Country Ham and Arugula recipe

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