Recipe courtesy of Raised Southern Magazine
Ingredients
- 6 -10 large yellow ripe peaches, washed, seeded and halved
- Big Green Egg Citrus and Herb seasoning
- 1 container fancy spring salad mix
- 10 pieces asparagus
- 10 slices prosciutto
- 1 cup blueberries
- 2 tbsp sunflower seeds
- 1 cup wet Burrata Cheese
- ½ cup extra virgin olive oil
Balsamic Dressing Ingredients
- 1 tbsp Balsamic vinegar
- 1 tbsp honey
- 3 tbsp of extra virgin olive oil
- Juice of ½ a lemon
- Salt and pepper to taste
- Drizzle of honey
Instructions
Set the EGG for indirect cooking without a convEGGtor at 350°F/177°C.
Brush the peaches with olive oil and season with Big Green Egg Citrus and Herb Seasoning. Wrap asparagus spears with a thin slice of prosciutto, and brush each with olive oil.
Place the peaches and prosciutto-wrapped asparagus until nice caramelization occurs, and grill marks are present. Remove from heat.
To create the salad, top the fancy spring salad mix with grilled peaches, grilled prosciutto-wrapped asparagus, blueberries, pomegranate seeds, and sunflower seeds. Lastly, tear fresh burrata cheese into messy “clumps” all over the salad. Drizzle the balsamic dressing over the salad. Enjoy!