1-1/4 pounds apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
Lemon juice to taste
12 leaves of baby arugula
1/4 of onion, thinly slice and macerated in lemon juice (for 10 minutes)
8 oz. burrata cheese, torn into medium size chunks
Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, onions, arugula. Transfer to a platter and top with the burrata. Serve.
Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue