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Servings: 4
Cooking time: 25 minutes
INGREDIENTS:
1/4 cup of red wine vinegar or sherry vinegar
1 tablespoon of honey or maple
2 peaches, thinly sliced
1 shallot, thinly sliced
2-3 cups of arugula
3-4 tablespoons of olive oil
1/4 teaspoon of salt
2 balls of burrata
DIRECTIONS:
Whisk vinegar and honey. Add the sliced peaches and shallots and gently turn with a spatula to coat. Set aside but turn occasionally to continue pickling the peaches.
Let the peaches and shallots quick pickle for at least 20 minutes
When ready to assemble, gently toss the peaches, shallots and arugula together, keeping the vinegar liquid separate (save the vinegar for later)
Plate the salad mixture and drizzle the vinegar and olive oil on top. Add a pinch of salt
Gently cut each burrata ball in half or tear for a more rustic look and place on top of salad mixture
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