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Honey Balsamic Peaches and Burrata

from Choosing Sides by Tara Mataraza Desmond
Honey Balsamic Peaches and Burrata

1/4 cup balsamic vinegar
2 tablespoons honey
Pinch of kosher salt
5 grinds black pepper, plus more for garnish
4 ripe peaches, pitted and thinly sliced
5 cups packed baby arugula
1 small head of radicchio, halved, cored and thinly sliced (about 4 cups)
10 basil leaves, torn into small pieces
1 bundle of burrata
2 tablespoons extra virgin olive oil

Makes 6 Servings

This and many other wonderful recipes may be found in Tara Mataraza Desmond's
Choosing Sides


Naming this salad "peaches and cream" would aptly describe the indulgence of burrata.The ultra-soft bundle of fresh mozzarella cheese is filled with cream, which spills out when the cheese is cut down the middle. It's a decadent topping for bitter greens and sweet, ripe peaches marinated in tart balsamic. If you can't find burrata in a grocery or cheese shop in your area, substitute fresh mozzarella, thinly slicing it and fanning it out across the top of the salad.

In a medium bowl, whisk together the vinegar, honey, salt, and pepper. Add the peaches and toss to coat. Let them marinate for 10 to 15 minutes while you prepare the rest of the salad.

Toss the arugula, radicchio, and basil together and spread them out across a small serving platter. Scatter the peaches and balsamic across the lettuces.

Set the burrata in the center of the platter and slice it into 4 or 6 pieces, letting the cream spill out into the salad below. Drizzle the olive oil over the salad and season with extra freshly ground black pepper.

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