I love eating salads in the summer. I’m constantly combining fresh vegetables, cheeses, and meats to create tasty salads. I’ve found a combination I love and will be eating all summer long. It is my Grilled Asparagus, Burrata and Prosciutto Salad.
Grilled Asparagus+Creamy Burrata Cheese+Prosciutto+Greens+Campari Tomatoes+Soft Boiled Quail Eggs+White Balsamic Vinaigrette
Grilling is a quick and easy way to cook fresh asparagus. I am using Michigan Asparagus. They are in season now through the end of the month. Here is a fun fact. Asparagus can grow 10 inches in one day. That is crazy fast!
Heat a charcoal or gas grill to high. Wash the asparagus and trim the ends. Toss with olive oil, salt and pepper. Add the asparagus to the hot grill.
Cook the asparagus for 2 to 3 minutes on each side. 
Using tongs, transfer the asparagus to a plate to cool.
Next, prepare the vinaigrette and gently toss the greens in it. Then, this is the fun part. Arrange all of the salad components on a serving platter.
Slice the burrata to release the creamy cheese inside. Drizzle each burrata with a good quality extra virgin olive oil.
If you have a little helper at home, allow him or her to help as well. My son added some fresh cracked pepper to the burrata.
Lastly, enjoy! This salad is hearty enough to be enjoyed as a meal or served alongside some a grilled meat.
Grilled Asparagus, Burrata and Prosciutto Salad
Print RecipeIngredients
- Grilled Asparagus:
- 8 ounces fresh Michigan Asparagus
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- Soft Boiled Quail Eggs:
- 1/8 teaspoon baking soda
- 3 to 4 quail eggs
- White Balsamic Vinaigrette:
- 3 teaspoons white balsamic vinegar
- 1 to 2 teaspoons honey
- fine sea salt
- cracked black pepper
- 2 cups mixed greens
- 3 burrata cheese
- 2 ounces prosciutto
- 4 ounces Campari tomatoes, quartered
Instructions
Wash and trim the ends of the asparagus. In a bowl, combine the asparagus, olive oil, salt and pepper. Toss to coat.
Heat a charcoal or gas grill on high. Once hot, add the asparagus and cook for 2 to 3 minutes on each side. Transfer to a plate to cool.
For the soft boiled quail eggs, bring a small pot of water to a boil. Stir in the baking soda. Add the eggs and cook for 2 1/2 minutes. Immediately transfer to a bowl of ice water. After 5 minutes, remove the eggs and peel. Halve each egg for the salad.
For the vinaigrette, combine the vinegar and honey in a small bowl. Gradually add the olive oil while whisking constantly. Season with salt and pepper to taste.
To assemble the salad, arrange all the components on a platter.
Slice the burrata to expose the creamy cheese inside. Drizzle olive oil over the top and season with cracked black pepper.
Enjoy!
Notes
You can also use a flavored white balsamic vinegar. I like to use pear white balsamic vinegar.
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