Ensalada de melocotón y burrata

Ingredientes

• 3 pieces ripe peaches, sliced into crescents (Choose juicy, fragrant fruit for the sweetest flavor.)
• 8 ounces burrata (2 balls) (Soft and milky, the star of the dish.)
• 4 cups mixed greens (Can include arugula, baby spinach, or a spring mix.)
• 1/4 cup extra virgin olive oil (For silky dressing.)
• 2 tablespoons white balsamic vinegar or lemon juice (Brightens and balances sweetness.)
• 1 tablespoon honey or maple syrup (Mirrors the peach sweetness.)
• 1/4 cup toasted almonds or pistachios, roughly chopped (Adds crunch.)
• to taste sea salt and freshly cracked black pepper (For seasoning.)
• to taste prosciutto slices (For a savory twist.)
• to taste flaky sea salt (For dramatic flavor.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Toast the nuts: In a dry skillet over medium heat, toast the almonds or pistachios until fragrant and lightly golden, about 2–3 minutes. Set aside to cool.

3. 3

   Make the dressing: Whisk together olive oil, white balsamic vinegar or lemon juice, honey, a pinch of salt, and pepper until emulsified.

4. 4

   Prepare the peaches: Gently slice the peaches into thin crescents. Optionally, sear peach slices in the skillet used for nuts for 30–45 seconds per side.

5. 5

   Assemble the greens: Toss mixed greens with half the dressing in a large bowl.

6. 6

   Plate the salad: Arrange dressed greens on a platter, nestle burrata balls in the center, and fan peach slices around them.

7. 7

   Finish and serve: Drizzle remaining dressing over peaches and burrata, scatter toasted nuts and torn basil over the top, and season with flaky sea salt and cracked pepper.