Ingredients

• 2 plums or peaches, halved and pitted
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 10 slices bresaola
• Juice of 1/2 a lemon
• Honey, for drizzling
• 4 cups arugula
• 1 burrata cheese, cut into quarters

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Instructions

1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.
2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.
3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.