Grilled Fruit with Burrata Cheese
The flavor of summertime fruits like peaches, nectarines and plums is concentrated and heightened through grilling. BBQ outside or use a grill pan inside for a similar effect. Serve with a protein of your choice and crusty bread to make it a meal.
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) fresh orange juice using Orange from Chile
1 tsp (5 mL) orange zest using Orange from Chile
1 tsp (5 mL) honey
½ clove garlic, minced
¼ tsp (1 mL) each salt and pepper
1 Peach, 1 Nectarine, 2 Plums from Chile, ripe but firm; stone removed and cut into halves or quarters
1 tbsp (15 mL) neutral oil
1 package (1/2 pint or 170g) Blueberries from Chile
2 cups (500 mL) of arugula or mixed greens
1 ball of Burrata cheese
2 tbsp (15 mL) pumpkin seeds
Optional: 1 jalapeno pepper, sliced small
Whisk together ingredients to make the dressing. Set aside.
Heat grill or grill pan to med-high heat. Brush fruit with oil and grill for approx. 3 minutes on each side until they begin to soften and grill marks appear.
Plate greens, assemble fruit on top. Place Burrata in the centre. Sprinkle with pumpkin seeds, jalapeno. Serve with dressing.