Insalata di pesche e burrata

Ingredienti

• 10 fresh raspberries
• 1/2 cup orange juice
• 1/3 cup extra virgin olive oil
• 3 tablespoons champagne vinegar
• 1/2 teaspoon grated orange zest
• SALAD:
• 3 medium peaches, halved
• 4 cups cubed ciabatta bread
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 6 cups fresh arugula
• 8 ounces burrata cheese, torn into bite-sized pieces
• 1/2 cup salted shelled pistachios
• 1/3 cup thinly sliced fresh basil

Preparazione

1. 1

   Make the dressing: In a small bowl, crush the raspberries. Whisk in the orange juice, extra virgin olive oil, champagne vinegar and grated orange zest.

2. 2

   Grill the peaches: Grill the halved peaches, covered, over medium heat until light grill marks appear, about 3 to 4 minutes on each side. Remove to a cutting board. Cut each grilled half into slices.

3. 3

   Make the croutons: Arrange the ciabatta cubes in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Broil about 3 to 4 inches from the heat until golden brown, three to five minutes, stirring once.

4. 4

   Assemble: In a large bowl, toss arugula with half the vinaigrette, and arrange on a large serving platter. Top with the grilled peaches, burrata, croutons, pistachios and basil. Drizzle the salad with the remaining vinaigrette. If desired, sprinkle with additional salt and pepper.