Chef Megan Mitchell

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Stone Fruit, Burrata and Arugula Salad with Manuka Honey and Prosciutto

Stone Fruit, Burrata and Arugula Salad with Manuka Honey and Prosciutto


  • 5 oz. wild arugula
  • 1 Meyer lemon, zest and juice
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. Manuka honey
  • Salt and pepper, to taste
  • 2 yellow peaches, quartered
  • 2 nectarines, quartered
  • 2 plums, apricots or pluots, halved
  • 1 large ball burrata cheese
  • 3-4 slices prosciutto
  • 1 serrano pepper, thinly sliced
  • Edible flowers for garnish, optional


  1. Place the arugula in a large bowl.

  2. In a small bowl combine the lemon zest and juice, EVOO, honey and a pinch of salt and pepper. Whisk together.

  3. Pour about 1/2 of the dressing over the arugula and toss. Place the dressed arugula onto a shallow platter or bowl.

  4. Place the cut stone fruit into the same bowl you tossed the arugula in and pour over the remaining dressing. Gently toss.

  5. Place the dressed fruit on top of the arugula followed by torn pieces of burrata, prosciutto and the thinly sliced serrano. Finish with edible flowers and freshly cracked black pepper. Serve immediately.

    Recipe Courtesy of Megan Mitchell

    As seen on Prep School HERE!

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