Simple and so tasty and effective in the hot summer months
1 1/4 lbs apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing
Sea salt and freshly ground pepper
1 1/2 tbsp fresh lemon juice
1 small head radicchio, cored and thinly sliced
5 oz baby arugula
1/2 lb burrata cheese, shredded
4 oz prosciutto (or shaved country ham)
1 tbsp good, thick aged balsamic vinegar
Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, prosciutto (or ham) and vinegar.
Serve.