Prep time: 15 minutes
Total time: 30 minutes
2 tablespoons Sherry vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon maple syrup
1 small garlic clove, grated
6 tablespoons|90 ml olive oil
7 fresh apricots, halved and pitted
1 tablespoon chives, thinly sliced
kosher salt and freshly ground black pepper, to taste
2 ½ ounces|72 grams baby arugula
8 ounces|250 grams burrata, broken into pieces
2 ounces|57 grams thinly sliced serrano ham
⅓ cup|50 grams roughly chopped Marcona almonds
1. In a medium bowl, whisk together the vinegar, mustard, maple syrup, and garlic. Slowly whisk in 4 tablespoons|60 ml olive oil until combined. Finely dice ½ of one apricot and fold it into the dressing along with the chives. Season with salt and pepper and set aside.
2. Light a grill. Brush the apricot halves with the remaining olive oil and season with salt and pepper. Grill, flipping once, until charred, about 8 minutes. Set aside and cut in half again.
3. Transfer the grilled apricots and arugula to a serving platter with the burrata. Top with the Serrano ham and sprinkle with the Marcona almonds. Drizzle with the dressing to serve.
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