Stone Fruit & Tomato Salad with Burrata, Hot Honey Vinaigrette & Crisp Prosciutto

Ingredients

2 Tbsp. minced shallot (about 1/2 shallot)
1 tsp. fresh ground pepper
1 tsp. salt
6 Tbsp. hot honey
2 Tbsp. apple cider vinegar
1 Tbsp. extra virgin olive oil
2 oz. prosciutto
1 cup mixed spicy salad greens
1 cup heirloom cherry tomatoes (halved or whole)
2-3 firm ripe tomatoes, sliced
2 peaches
2 plums or other stone fruit
3 BelGioioso Burrata cheese, sliced
Mint to garnish

Directions

In a small mixing bowl whisk together shallot, pepper, salt, hot honey, apple cider vinegar and olive oil. Set aside.

Place prosciutto in a lightly oiled skillet and cook on medium-high heat for 5 minutes or until crisp. Drain on paper towels and set aside.

In a medium bowl toss salad greens and cherry tomatoes with 1/4 cup of the vinaigrette. Arrange larger tomatoes, stone fruit and burrata on a platter. Spoon greens and cherry tomatoes over the salad. Scatter broken pieces of prosciutto on top. Drizzle more vinaigrette over the salad, garnish with mint leaves, and serve.