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Walnut Creek Magazine


May 17, 2017 04:34PM ● By Pam Kessler

This recipe makes a lovely appetizer or salad with a warm weather meal.

1 ¼ pounds apricots, halved and pitted
1/4 cup olive oil, plus more for brushing
Salt and pepper
1 ½ T. fresh lemon juice
1 small head radicchio, thinly sliced
5 oz. baby arugula
½ lb. burrata cheese, shredded
4 oz. shaved prosciutto
1 T. balsamic vinegar


Preheat grill pan. Brush apricots with oil. Season with salt and pepper. Grill over high heat, cut sides down, until lightly charred, 5 minutes. Let cool. In a bowl, whisk the lemon juice with 1/4 cup oil and season with salt and pepper.  Gently toss in apricots, radicchio, and arugula. Transfer to a platter and top with burrata, prosciutto and balsamic. Enjoy!


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