Stone Fruit and Burrata Salad
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 large ball of Burrata
- 2 Nectarines (cut into wedges)
- 2 Plums (cut into wedges)
- 2 Peaches (cut into wedges)
- 1 Heirloom tomatoes (cut into wedges)
- 1 cup Heirloom cherry tomatoes
- Maldon Sea Salt + Freshly cracked black pepper
- Fresh Mint
- 2 garlic cloves (finely chopped)
- 1 tablespoon Dijon Mustard
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
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Preparation
Step 1
For the Salad
Step 2
On a large plate, arrange the nectarines, plums, peaches and heirloom tomato wedges. Carefully rip the ball of burrata into pieces and scatter on top of the fruit along with the cherry tomatoes. Sprinkle with salt and pepper and a few baby leaves of fresh mint.
Step 3
Drizzle with a few tablespoons of the champagne vinaigrette and serve immediately. Serve with extra vinaigrette if needed.
Step 4
For the Champagne Vinaigrette
Step 5
Combine all the ingredients except the olive oil in a medium bowl and whisk together. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed. This dressing can be stored and refrigerated for 1 week.
Step 6
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