Grilled Stone Fruit and Burrata Salad

Paired with BV Maestro Beaurouge

Our Maestro Collection Beaurouge Napa Valley Red Wine’s vibrant black berry fruits and warm spice complement the caramelized sweetness of grilled peaches, while its acidity balances the creamy burrata. 

Serves 4-6.

Tip: If you’re expecting a crowd, this is an ideal recipe. You can make as much vinaigrette as you need in advance. Just let it come back to room temperature before you’re ready to serve.

Ingredients

Vinaigrette

• 2 garlic cloves, minced  
• 1 Tbsp dijon mustard  
• ¼ cup champagne vinegar 
• 1 Tbsp lemon juice  
• 2 tsp honey  
• ½ cup extra virgin olive oil  
• Salt and freshly ground pepper to taste 

In a bowl, combine all ingredients except olive oil; whisk together. Slowly add olive oil, continue whisking until emulsified. Salt and pepper to taste.  

Grilled Stone Fruit

• 5-6 peaches, nectarines, or plums, cut into wedges  
  

Heat grill or grill pan to medium. Oil grill. Grill fruit on cut sides, 1–2 minutes per side. Set aside to cool.  

Assemble & Serve

• 2 cups arugula  
• 1 large ball burrata  
• 4 slices prosciutto  
• Fresh basil, mint, chopped chives, cilantro, etc. 
• 1 cup fresh cherries, pitted 
• Maldon salt and freshly ground pepper 

On a large platter, scatter arugula. Arrange grilled fruit on top. Gently pull apart burrata; scatter on top of fruit. Tear prosciutto; tuck in and around fruit and burrata. Drizzle with vinaigrette. Garnish with herbs, cherries, and a sprinkle of salt and pepper.