Peach and Burrata Salad: A Fresh Summer Idea

There's nothing better than a fresh, juicy peach, and this summer the peaches have been sensational. The only thing better than a good peach is burrata cheese. I've written about it before, so you know how much I love it. It's like mozzarella with a surprise inside. It's got a soft, gooey center of soft cheese and curds. Served at room temperature, it is to die for. It's getting easier and easier to find this cheese locally, so try this delicious recipe and pair this cheese with a delicious summer fruit, the peach. I hope you enjoy it.


Makes 4 salads

1/4 cup honey

1 tablespoon fresh thyme leaves

2 peaches

Sherry vinaigrette (see recipe at right)

1 baguette of bread for toast points (see recipe at right)

Extra-virgin olive oil (to brush on bread)

2 cups of frisée (curly endive), rinsed and torn

1 cup fresh arugula leaves

1 medium-sized onion, cut into thin slivers

1/2 cup torn fresh basil

4 3-ounce balls of burrata

Drizzle 1/4 cup of honey on a plate. Sprinkle 1 tablespoon fresh thyme over honey. Cut two peaches in half and remove pits. Place face down on honey and let sit for 15 minutes. Place a medium sized sauté pan over high heat. Allow pan to get very warm, then place peaches cut-side down in pan without any oil and allow to roast for 30 to 45 seconds, or until they start to turn brown around the edges. When they have begun to brown, remove from pan and place them back onto the plate with honey, cut-side down. Allow them to cool for 5 minutes, then place them on a cool, clean plate. Set aside.

Sherry vinaigrette
1 tablespoon good Sherry vinegar

2 tablespoons extra-virgin olive oil

Pinch of sugar and salt

Dash of pepper

Whisk ingredients together and set aside.

To make toast points: Slice the baguette on a bias; each piece should be about 1/3 of an inch wide and about 3 inches long. Brush slices lightly with extra-virgin olive oil and toast in a 350-degree oven for about 8 minutes.

To make salad: Add frisée, arugula, onions and basil leaves in a mixing bowl. Add vinaigrette and toss. Divide between 4 salad plates. Place a ball of burrata cheese and half of a roasted peach on top of salad and garnish with toast points.