Charred Nectarine Salad with Prosciutto and Burrata

Recipe

4 nectarines
70 g of prosciutto crudo
2 burrata
Basil
A drizzle of balsamic vinegar
The zest of one lemon
50 g of pine nuts (you can choose to leave this out as
well)

Cut the nectarines into quarters and remove the pits.
Heat a carbon steel or cast iron pan over medium-high heat. Without adding anyoil, sear the nectarine wedges until they develop a light char on the cut
sides.

Transfer the charred nectarines to a serving plate.
Drape slices of prosciutto around the fruit, then nestle whole and halved
burrata balls among them.

Finish with a handful of fresh basil leaves, a drizzle
of balsamic vinegar, and the zest of half a lemon for brightness.

Optional: for extra texture and flavour, toast some
pine nuts in a dry pan until golden, and sprinkle them over the top before
serving.

Serve immediately and enjoy this vibrant, summery
dish!