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Grilled Peach & Burrata Salad with Date-Honey Vinaigrette
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Grilled Peach and Burrata Salad with Cali Date Syrup Vinaigrette

INSTRUCTIONS:

  • Preheat a grill pan or outdoor grill to medium heat.

  • Brush peach slices lightly with olive oil and grill for 2-3 minutes per side until softened with grill marks.

  • In a bowl or jar, mix Cali Date Syrup, honey, white balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk until smooth.

  • Arrange mixed greens on a platter or plates.

  • Top with grilled peaches, torn burrata, and prosciutto (optional).

  • Sprinkle with toasted almonds or hazelnuts and fresh basil.

  • Drizzle with the vinaigrette and season with salt and pepper.

  • Serve fresh with white wine or sparkling water with lemon. Enjoy!

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INGREDIENTS:

  • Mixed greens (like baby kale, arugula, and spinach)

  • Grilled peach slices (lightly brushed with olive oil before grilling)

  • Fresh burrata cheese

  • Thinly sliced prosciutto (optional for a savory twist)

  • Toasted almonds or hazelnuts

  • Fresh basil leaves

  • 2 tbsp Cali Date Syrup

  • 1 tbsp honey

  • 3 tbsp white balsamic vinegar

  • 2 tbsp olive oil

  • 1/2 tsp Dijon mustard

  • Salt and pepper to taste

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