Butter Lettuce with Prosciutto, Peaches, and Burrata

AUTHOR NOTES

I cook for crowds almost every week, and I try to never repeat a recipe, so I sometimes put together dishes I wouldn't normally make just for my family. Cooking for other people helps me branch out from my go-to flavor combos and to think about what everyone will enjoy eating. This salad is an example. I don't usually enjoy stone fruit in salads, even though norther California has some of the sweetest stone fruit I have ever tasted. I really enjoy this salad, though, and not only because it has burrata (but maybe mostly because it has burrata).

INGREDIENTS

1 head butter lettuce, chopped into bite-sized pieces (about 2 inches)

3 pounds ripe, slightly soft peaches, each one cut into 8 wedges (skin on)

4 ounces prosciutto, thinly sliced and cut into long strips

1/2 cup coarsely chopped mint leaves

8 ounces burrata, room temperature

About 1/4 cup fruity, extra-virgin olive oil, plus extra for serving

2 teaspoons thich, syrupy balsamic vineger

Flaky sea salt

DIRECTIONS

Makes 4-6 servings

You will need a large platter, approximately 11 by 16-inches, to assemble the salad.

Scatter the lettuce over the platter.

Scatter the peaches over the lettuce. Gather each slice of prosciutto into a loose ball, and place them around the peaches. Sprinkle the mint leaves all over the salad.

Tear the burrata into bite-sized pieces and spread evenly over the salad. Use a spoon to get any cream that spills out and drizzle that over too! Drizzle the olive oil all over the salad, then the vinegar, and finally the salt. Don't toss before serving! Leave it as is, and serve with extra olive oil and flaky salt on the side.