Tested and Perfected by Food and Wine
Grilled Apricots with Burrata, Country Ham and Arugula. Photo © Dave Lauridsen
© Dave Lauridsen

Grilled Apricots with Burrata, Country Ham and Arugula

  • TOTAL TIME: 30 MIN
  • SERVINGS: 8
  • FAST
  • STAFF-FAVORITE

Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.

  1. 1 1/4 pounds apricots, halved and pitted
  2. 1/4 cup extra-virgin olive oil, plus more for brushing
  3. Sea salt and freshly ground pepper
  4. 1 1/2 tablespoons fresh lemon juice
  5. 1 small head radicchio, cored and thinly sliced
  6. 5 ounces baby arugula
  7. 1/2 pound burrata cheese, shredded
  8. 4 ounces shaved country ham
  9. 1 tablespoon aged balsamic vinegar
  1. Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
  2. In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.