1.Cut the apricots in half, remove the stone/pit and grill over medium-high heat for 1-2 minutes on each side. You want them to get a nice char but not to be mushy.

Heat some oil over medium heat and fry the shallot slices until golden brown. Set to the side on some paper towel and option to season with a bit of sea salt.

Assemble salad: greens on the bottom, grilled apricot halves, prosciutto, burrata, crispy shallots, and drizzle with balsamic glaze, olive oil and season with salt and pepper.