Grilled Apricot, Burrata and Arugula Salad with Balsamic Drizzle
Brush the fresh apricots with olive oil and grill, cut side down just until the grill marks appear. Remove from grill and let cool.
Meanwhile, toss the arugula with only enough vinaigrette to coat the leaves. Divide arugula among 4 salad plates. Top with cooled apricots and burrata cheese. Drizzle with a small amount of the reduced balsamic vinegar and serve.
In Your Glass
This salad offers a delightful balance of bright, crisp flavors with the creaminess and nuance of the burrata cheese. A number of wines will play well with this salad like a crisp Riesling from the Alsace region of France or a wine closer to home such as Red Shoulder Ranch® Chardonnay.