Ensalada de melocotón y burrata con miel picante

Ingredientes

• 2 ripe but firm peaches (such as Red Haven or Elberta)
• 3 tbsp hot honey (store-bought or homemade)
• 1/4 cup toasted pistachios or almonds, roughly chopped
• 2 cups arugula or mixed greens
• 1/4 cup fresh basil leaves, torn
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste
• 1 tbsp extra-virgin olive oil (optional)
• 1 tbsp balsamic glaze (optional)

Preparación

1. 1

   Wash and dry the arugula. Arrange it on a large serving platter or in a wide, shallow bowl.

2. 2

   Slice the peaches: cut them in half, remove the pit, and slice each half into 6-8 wedges. Arrange the peach slices artfully over the greens.

3. 3

   Remove the burrata from its packaging and pat it very gently dry with a paper towel. Place the whole ball of burrata in the center of the platter, nestled among the peaches and greens. Do not cut it open yet.

4. 4

   Scatter the toasted pistachios and torn basil leaves evenly over the entire salad.

5. 5

   Drizzle the hot honey generously over the burrata and the peaches. Finish with a generous pinch of flaky sea salt and a few cracks of black pepper. If using, drizzle the olive oil and balsamic glaze around the edges.

6. 6

   Bring the platter to the table whole. Just before serving, use a fork and knife to gently tear the burrata open, revealing its creamy center. Toss everything together gently so the creamy cheese coats the fruit and greens. Serve immediately.