With the abundance of fresh produce available at farmers markets across the Southwest, now is the time to add a salad to your daily menu. Erin Wade — farmer, chef and owner of salad bistro Vinaigrette in Santa Fe, Albuquerque and Austin — offers up this recipe that’ll make you happy to skip the meat and potatoes tonight
Peach and Burrata Salad with Prosciutto, Corn and Scallions
- 2 ripe peaches
- 3 cups mixed greens
- 2 cups arugula
- 2 ears corn, shucked and boiled
- 6 pieces of thin-sliced prosciutto
- 4 scallions, sliced thin on a bias
- 2 ovaline of fresh burrata, cut into thirds
- Honey and peach juice vinaigrette (recipe below)
Cut each peach into thin slices and place in a bowl, allowing the juices to collect a bit in the bottom—reserve these juices for your vinaigrette. If its not very sweet or ripe, add a touch of sugar to extract some juice and bring out the flavor. Cut the boiled corn off the cob. Stack the prosciutto and roll into logs, then cut into thin wheels. Allow to slowly unroll but don’t be anal about it they will detach as you toss the salad.
Combine peaches, corn, scallions, greens and prosciutto in a bowl and toss lightly with vinaigrette. Toss all ingredients and plate on a large platter and top with burrata rounds.
Honey & Peach Juice Vinaigrette
- 2 shallots, finely diced
- 1 tablespoon honey
- 1 tablespoon peach juice
- 1 tablespoon whole grain Dijon mustard
- 3 tablespoon red wine vinegar
- 1 tablespoon sherry vinegar
- ½ cup grape seed oil or safflower oil
- Salt and pepper to taste
Combine all ingredients except for olive oil in a bowl or a blender, then stream in olive oil in a slow and steady stream until combined.