Pair with Argyle Estate Reserve Sparkling Rosé

This fresh, no-cook summer salad layers ripe peaches, creamy burrata, and delicate prosciutto for the perfect balance of sweet, salty, and rich. A handful of herbs and a drizzle of balsamic bring it all together. Best enjoyed with a chilled glass of Sparkling Rosé on a warm afternoon.

Ingredients:

2 ripe peaches, sliced

1 ripe plum, sliced

1 ball burrata cheese, torn

3–4 slices prosciutto

Handful of fresh basil, sliced or torn

Olive oil

Balsamic glaze

Flaky sea salt & cracked black pepper

Instructions:

Arrange the sliced peaches and plums on a serving plate.

Nestle torn burrata over the fruit, followed by ribbons of prosciutto.

Drizzle lightly with olive oil and balsamic glaze. Season with sea salt and black pepper.

Top with fresh basil and serve immediately with Argyle Estate Reserve Sparkling Rosé!