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

Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette
10 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
Nutrition
812
41% daily value
4 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

93% 60

Saturated

106% 21

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 5

Carbs

9% 28

Carbs (net)

- 24

Fiber

16% 4

Sugars

- 20

Sugars, added

- 4

Protein

83% 41

Cholesterol

46% 138

Sodium

71% 1693

Calcium

65% 654

Magnesium

18% 74

Potassium

17% 789

Iron

15% 3

Zinc

44% 5

Phosphorus

83% 581

Vitamin A

29% 257

Vitamin C

19% 17

Thiamin (B1)

52% 1

Riboflavin (B2)

42% 1

Niacin (B3)

25% 4

Vitamin B6

32% 0

Folate equivalent (total)

10% 41

Folate (food)

- 41

Folic acid

- 0

Vitamin B12

123% 3

Vitamin D

7% 1

Vitamin E

36% 5

Vitamin K

40% 48
Comments
 
×