1. Prepare the Ingredients:
• Tear 5 slices of Prosciutto di Parma into smaller pieces.
• Wash and dry 1/2 cup of arugula, 1/2 cup of fresh basil, and 5 green leaf lettuce leaves.
• Cut 1/2 lemon into wedges.
• Pit and slice 2 large peaches.
• Measure out 1/2 cup of microgreens.
• Crush 2 tablespoons of pistachios.
2. Assemble the Salad:
• Arrange the torn Prosciutto di Parma, arugula, basil leaves, green leaf lettuce, sliced peaches, and microgreens on a serving platter.
• Tear open and place 8 ounces of Burrata cheese on top of the salad.
3. Make the Dressing:
• In a small bowl, whisk together 1 teaspoon of Dijon mustard, 1 tablespoon of white balsamic vinegar, 1/8 teaspoon of sea salt, and a pinch of black pepper.
• Gradually drizzle in 1 tablespoon of extra virgin olive oil while whisking until the dressing is well combined.
4. Drizzle the Dressing and Garnish:
• Drizzle the prepared dressing over the Peach Burrata Salad.
• Sprinkle the crushed pistachios on top for added crunch.
5. Serve:
• Serve the salad immediately with lemon wedges on the side for an extra burst of citrus flavor.