ROASTED PEACHES WITH CITY HAM, WILD ARUGULA, BURRATA AND SORGHUM VINAIGRETTE

Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons balsamic vinegar
1 tablespoon sorghum syrup
1 tablespoon apple cider vinegar
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup olive oil
4 ripe peaches, halved, pits removed
1 pound burrata, thickly sliced
12 ounces thinly-sliced city ham
3 ounces baby arugula

Steps:

Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside.
Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes.
Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately.