Grilled peach & burrata salad

• Produce

  • 2 Peaches or nectarines
  • 1 Red onion, small thin

• Condiments

  • 14 tsp Balsamic vinegar

• Baking & Spices

  • 1 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 ball Burrata cheese

• Other

  • 3 cups Arugula (or more or less, to your preference

Found on tworedbowls.com

Ingredients

• for the caramelized onions:
• 1 small red onion, sliced thin
• 1 tbsp olive oil
• 2 tsp balsamic vinegar (optional)
• for the balsamic glaze:
• 1/4 cup balsamic vinegar
• 1 tbsp brown sugar
• for the peaches:
• 2 peaches or nectarines, white or yellow, sliced in half and pits removed
• 1 tbsp olive oil
• for the rest:
• 3 cups arugula (or more or less, to your preference)
• 1 ball burrata cheese

Directions

• To make the caramelized onions, heat olive oil in a cast-iron skillet over low heat. Spread thinly sliced red onions in a single layer in the pan and let cook slowly, stirring only occasionally, for at least 20-30 minutes. The longer you cook and the lower the heat, the better the onions will taste, but I often cook them for less time if Im in a hurry and its fine. When onions are brown and jammy, add the balsamic vinegar and cook a little longer. Remove from the pan and set aside.
• To make the glaze, combine balsamic vinegar and brown sugar in a small saucepan over medium heat. When mixture simmers, turn the heat down to medium-low or low and let bubble until reduced by half, about 10 minutes. Let cool and set aside.
• To grill the peaches, heat a skillet or grill pan over medium heat. Brush the cut halves lightly with olive oil, then place cut-side down and let sizzle until browned or charred to your liking. For me, this took only a few minutes. Set aside.
• Finally, assemble the salad. It doesnt really matter how you do it, but I layered the arugula first, then the peaches and caramelized onions. Then I sliced the burrata into pieces and distributed it over the salad, and finished with balsamic glaze. Serve immediately.