Grilled Bacon-Wrapped Peaches & Burrata Salad
Prep: 20 minutes plus soaking
Grill: 15 minutes • Serves: 4
1/4 cup pine nuts
8 slices hickory smoked bacon (not thick-sliced), halved crosswise
2 medium peaches, pitted and each cut into 8 wedges
3 tablespoons PICS olive oil
2 tablespoons PICS balsamic glaze
2-1/2 cups packed Full Circle Market™ organic baby arugula
1 container (8 ounces) burrata cheese, torn into 1-inch pieces
1.Prepare outdoor grill for direct grilling over low heat; soak toothpicks in water 20 minutes.
2.In large skillet, toast pine nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3.Wrap 1 piece of bacon around each peach wedge, securing with toothpicks; brush with 2 tablespoons oil. Place peaches on hot grill rack; cover and cook 15 minutes or until bacon is crisp, turning 1/3 turn every 5 minutes.
4.In medium bowl, whisk glaze and remaining 1 tablespoon oil; add arugula and toss. Makes about 2 cups.
5.Serve arugula mixture topped with burrata and peaches sprinkled with pine nuts.
Approximate nutritional values per serving (1/2 cup salad, 4 peach wedges):
400 Calories, 33g Fat (12g Saturated), 54mg Cholesterol, 396mg Sodium,
14g Carbohydrates, 2g Fiber, 10g Sugars, 4g Added Sugars, 13g Protein