Pickled Nectarine Salad with Burrata (Bon Appetit Aug 2013)
2 nectarines, thinly sliced
1/4 small red onion, thinly sliced
1/4 cup white wine vinegar
1 t sugar
Kosher salt, freshly ground pepper
4 C mixed bitter greens (such as arugula and mizuna)
1 C fresh mint leaves
2 TB olive oil plus more for drizzling
8 oz burrata or fresh mozzarella, cut or torn into 1" pieces
Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt & pepper. Let sit 10 minutes.
Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 TB oil, and 2-3 TB reserved liquid; toss to combine.
Place burrata on plates, top with salad, and drizzle with oil. Season with salt & pepper.
280 cal, 20G fat, 2G fiber