Grilled Stone Fruit Salad with Arugula and Bresaola

Ingredients:

• 2 plums or peaches, halved (pits removed)
• 2 tablespoons extra-virgin olive oil
• 10 slices bresaola
• Juice of half a lemon
• Honey to drizzle
• 4 cups arugula
• 1 ball burrata, cut into 4 pieces

Preparation:

1. Preheat the grill to medium-high heat. Toss the plums with 1 tablespoon of olive oil and season with salt and pepper. Grill the plums until charred and slightly softened, about 2 minutes per side.
2. Place 2 slices of bresaola on each of 4 plates. Roll up the remaining 2 slices of bresaola and cut into strips; set aside.
3. In a large bowl, combine the lemon juice, remaining 1 tablespoon olive oil, honey, and salt and pepper to taste. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with a quarter of the burrata and sliced ​​bresaola.