GRILLED STONEFRUIT, ARUGULA, AND BRESAOLA SALAD

Grilled Stonefruit, Arugula, and Bresaola Salad image

Juicy grilled peaches, lemony arugula, and salty bresaola team up to make the perfect summer lunch. The chardonnay's minerality stands up to the bresaola and arugula while the peaches bring out the more honeyed notes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

2 plums or peaches, halved and pitted
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
10 slices bresaola
Juice of 1/2 a lemon
Honey, for drizzling
4 cups arugula
1 burrata cheese, cut into quarters

Steps:

1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.
2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.
3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.

Nutrition Facts : Calories 352 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 70 milligrams, Sodium 1484 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 25 grams, Sugar 10 grams