When stone fruit is in season, it’s time to indulge. There’s no denying the joy of slurpy bites of juicy fresh peaches, nectarines and plums — but also consider applying fire and heat. When stone fruits are roasted and grilled, their sugars caramelize, they soften, and their flavors are amplified, adding winey, syrupy sweetness and a hint of char to desserts, salsas and salads.
Make this salad with grilled peaches or nectarines. Accompany them with ingredients that complement and contrast their tangy sweetness. In this salad, peppery arugula, an oozy, creamy burrata and crunchy pistachios balance and enhance the fruit.
If you eat meat, you can also add salty shards of oven-crisped prosciutto. The dressing for this salad is a light vinaigrette, which is freshened with honey and lemon so as not to overpower the ingredients, but complement the fruit and greens. Grilled Peach and Mozzarella Salad Active time: 20 minutes Total time: 20 minutes Yield: Serves 4 Ingredients: Dressing: 2 tablespoons champagne or white balsamic vinegar 1 tablespoon fresh lemon juice 1 tablespoon honey 1/3 cup extra-virgin olive oil Pinch of kosher salt Salad: 3 to 4 ripe but firm peaches, halved and pitted Olive oil 4 cups arugula, about 3 ounces 1 tablespoon chopped fresh mint leaves, plus more for garnish 1 tablespoon chopped fresh chervil, plus more for garnish 1/2 teaspoon finely grated lemon zest 1 (8-ounce) burrata or fresh mozzarella, torn in bite-size chunks 2 tablespoons unsalted pistach.
