Preheat your oven to 400°F. Place the prosciutto slices on a baking sheet lined with parchment paper. Bake for 10 minutes or until crispy. Remove from the oven and let cool
While the prosciutto is baking, heat a grill pan over medium-high heat. Brush the peach halves with olive oil and grill for about 2-3 minutes on each side, until grill marks appear and the peaches are slightly softened
Arrange the arugula on a serving platter. Place the grilled peaches on top. Tear the burrata into pieces and scatter over the salad. Break the crispy prosciutto into smaller pieces and add them to the salad
In a small bowl, whisk together the lemon juice and balsamic glaze. Drizzle over the salad. Season with salt and pepper to taste
Serve immediately and enjoy this fresh and flavorful salad! Perfect for summer, this salad will impress your guests and elevate your meal. Enjoy!
