Apricot season is here in the U.S. and while it may be short and sweet, I am definitely taking full advantage of it by making honey glazed apricot and burrata salad! This amazing dish comes together in no time at all. It is perfect for an elegant salad, side dish for a get together or simply if you feel fancy during a weeknight. The sweet and tangy taste of the apricots, the creaminess of the burrata, the bitterness of the aurgula and the saltiness of the prosciutto will be a burst of flavors in your mouth.
As you will notice in my instructions pictures, there are more than just 5 apricots. Indeed, they are so tasty that half of it gets eaten before they make it to the plate. If you happen to have any leftovers glazed apricots, try them with some whipped cream or ice cream as a dessert and thank me later!
RECIPE INFORMATION AND SUBSTITUTION IDEAS
Burrata cheese: Burrata is a fresh cheese made of cow or buffalo’s milk. Inside the outer shell hides a luscious, silky and buttery cheese curd. Burrata and mozzarella are very similar. I prefer using burrata cheese for my honey glazed apricot salad because it is creamier and a notch more flavorful. However, if you have mozzarella, you can definitely use it in this recipe instead of burrata!
Glazing the apricots: Make sure to not leave those apricots unattended once you pour the honey. They can easily burn.
Honey: You can substitute honey with maple syrup. If you have the latter in hand, it will be just as delicious. I actually love using maple syrup in this recipe but I feel like I have been using a lot of maple syrups lately… you know, Canadian problems!
Nuts: This dish also pairs well with another types of nuts such as roasted almonds, pecans, pine nuts or walnuts. I’ve tried this salad using my 3-ingredient maple pecans and it was delicious!
For vegetarians: Omit the prosciutto!
Greens: Spinach also works well in this recipe.
Equipment
- Stir frying pan
Ingredients
- 5 apricots pitted and cut in half
- 1.5 Tbsp unsalted butter
- 3 Tbsp honey
- 4 cups arugula
- 4 slices of prosciutto
- 1 burrata cheese
- 2 Tbsp balsamic glaze
- 2 Tbsp pistachio shelled
- 1 tsp ground pistachio to garnish
Instructions
- In a medium stir fry pan on medium heat, melt the butter until golden and nutty. Add apricot halves cut side down until golden colored.
- Flip the cut side up and add honey on top, letting the honey melts and drips down onto the pan. Reduce the heat to low.
- Cook apricot halves for about 5 minutes or until tender. Transfer to a plate and let it cool for about ten minutes.
- To plate the salad: Lay arugula leaves onto the serving plate and add prosciutto slices, spreading them equally across the plate. Place burrata in the middle of the plate. Add apricots and drizzle with balsamic glaze. Add pistachios and garnish with ground pistachios onto the burrata.
What a great salad to be shared before a main course – or as a main course if you’re not too hungry!
I doubled the portions and made 2 plates for 8 guests: everyone loved it, especially the apricots which give the salad a sweetness and tart taste at the same time.
Also, this recipe is very easy to make, and it can be prepared in advance as an appetizer salad. The only ingredients I added at the last minute were the glazed (in maple syrup) apricots and the balsamic vinegar. DELICIOUS!