Prosciutto & Burrata Recipe

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Trim woody ends from the asparagus by bending each spear near the base; discard the tough ends.

Toss the trimmed asparagus with 1 tablespoon olive oil and 1 teaspoon kosher salt to coat evenly.

Place asparagus on the hot grill or grill pan in a single layer. Grill 3–5 minutes, turning occasionally, until char marks appear and spears are tender-crisp. Remove and let cool slightly; if large, you can cut spears in half crosswise for easier plating.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice, 1 teaspoon white balsamic vinegar, ½ teaspoon Dijon mustard, ½ teaspoon honey and ½ teaspoon fine sea salt.

Whisk or shake vigorously until emulsified and taste; adjust seasoning with additional salt or lemon if desired.

Place 4 cups of washed arugula in a large mixing bowl. Add 1–2 tablespoons of the prepared dressing and toss gently to coat—use just enough to lightly dress the leaves (reserve remaining dressing for plating).

Arrange the dressed arugula on a serving platter or on two plates, creating a bed for the other components.

Distribute grilled asparagus over the arugula bed in an attractive pattern. Drape 4 slices of prosciutto over each plate (or fan around the burrata if using a platter).

Place one ball of burrata (room temperature) in the center of each plate or one large burrata in the center of the platter. To present, gently tear the burrata open with a spoon so the creamy interior spills slightly over the exterior.

Scatter the toasted chopped walnuts over the salad, and sprinkle 1 teaspoon lemon zest evenly for brightness.

Finish by drizzling the reserved dressing and 2 tablespoons extra-virgin olive oil over the burrata and prosciutto. Season with freshly ground black pepper to taste (about 1 teaspoon) and, if desired, a small pinch more flaky sea salt on the burrata.