2 DulceVida white nectarines, halved, and pitted
4 cups mixed baby greens, washed and spun dry
½ pound burrata mozzarella, separated into 4 sections
4 slices of finely-shaved prosciutto
½ cup slivered almonds
Olive oil, for basting
Freshly-ground black pepper
Fresh nectarine vinaigrette (recipe follows)
Heat a grill pan over medium-high and lightly baste the flesh of the nectarine halves with olive oil. Grill nectarines flesh-side down for 2-3 minutes. Set aside.
Heat a small fry pan over low-medium heat. Toast slivered almonds, continuously stirring, until lightly browned. Remove from heat.
Toss the baby greens with nectarine vinaigrette to taste. Divide salad equally among four plates. Toss toasted almonds on top of salad plates.
On each plate, nestle one grilled nectarine on baby greens and top with a piece of burrata and slice of prosciutto.
Season with salt and pepper to taste.
Serve immediately and enjoy!