Grilled Peaches Salad with Burrata and Crispy Prosciutto Chef Gerard Rangel, Executive Chef at City Eats

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Grilled Peaches Salad with Burrata and Crispy Prosciutto Chef Gerard Rangel, Executive Chef at City Eats Ingredients 4 grilled peaches (see recipe below) 2lbs Burrata Cheese (see recipe below) or purchase from grocery market 8 slices of crispy prosciutto (see recipe below) 1 pickled red onion (see recipe below) 2 cups of Matrix greens (bay arugula, baby kale and baby spinach) 1/4 cup extra virgin olive oil 2 teaspoons lemon juice fresh cracked pepper Homemade Burrata 2lbs. fresh mozzarella curd at room temperature 1/2 teaspoon salt 1 pint double cream 1 or 2 cups of hot water (170 degrees) Cut fresh mozzarella into cubes and place them into a bowl. Add salt and then pour the double cream over the top. Use a wooden spoon to lightly fold the cream into the curds. Pour a small amount of the hot water over the top to lightly melt the curds; let sit for 5 minutes and then stir and stretch the curd until it begins to come together as a single shiny mass. Using your hands, remove the mass from the liquid and place into a bowl and set aside. Crispy Prosciutto 8 slices of crispy prosciutto Preheat the oven to 350 degrees. Place the prosciutto on a baking sheet and bake until crispy; about 15 to 20 minutes. Place on a paper towel and set aside. Compressed Peaches 4 yellow and white peaches juice of 1 lime 1 cup orange juice 1/8 cup granulated sugar pinch of salt Cut peaches in half and place in a vacuum seal bag or Ziploc bag. Combine the rest of the ingredients in a bowl and stir until sugar dissolve. Add the liquid mixture to the peaches and press all the air out of the bag. Place in the refrigerator for at least a few hours before grilling. Turn the grill on into high heat and brush it with oil. Brush peaches with the olive oil and place on the grill for at least 5 minutes or until it develops grill mark and softens. Then place on their sides and let them cool down. Cut into smaller wedges. Pickled Red Onion 1/2 cup red wine vinegar 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 red onion (thinly sliced) Whisk first 3 ingredients in a small bowl until sugar and salt dissolve. Place sliced onions in a jar or bowl; pour vinegar mixture over. Let sit at room temperature for 1 hour. Then cover and chill. Drain onions before using. To assemble Place the greens on a plate, top with peaches, burrata, pickled onion, and drizzled with olive oil, lemon juice, cracked pepper and finish with crispy prosciutto. Learn more about Chef Gerard Rangel and get more recipes here! .

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