Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette

Name: Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette
Prep time: 15 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 3 tablespoons balsamic vinegar; 1 tablespoon sorghum syrup; 1 tablespoon apple cider vinegar; 1/4 teaspoon smoked paprika; Kosher salt and freshly ground black pepper; 1/2 cup olive oil; 4 ripe peaches, halved, pits removed; 1 pound burrata, thickly sliced; 12 ounces thinly-sliced city ham; 3 ounces baby arugula

Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette was pinched from <a href="http://www.foodnetwork.com/recipes/bobby-flay/roasted-peaches-with-city-ham-wild-arugula-burrata-and-sorghum-vinaigrette.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette recipe from Bobby Flay..."

INGREDIENTS

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3 tablespoons balsamic vinegar

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1 tablespoon sorghum syrup

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1 tablespoon apple cider vinegar

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1/4 teaspoon smoked paprika

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Kosher salt and freshly ground black pepper

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1/2 cup olive oil

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4 ripe peaches, halved, pits removed

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1 pound burrata, thickly sliced

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12 ounces thinly-sliced city ham

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3 ounces baby arugula

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