Ingredients:

  • 3 medium peaches, sliced into wedges
  • 2 balls burrata cheese, 8 oz total
  • 5 oz baby arugula or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or walnuts
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tsp pure maple syrup or honey
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Remove the burrata cheese from the refrigerator and let it sit at room temperature for 15 minutes before serving to ensure a velvety texture.
  2. Wash and thoroughly dry the arugula and basil. Slice the peaches into uniform wedges and halve the cherry tomatoes lengthwise. Place the greens on a large salad platter to create a bed for the other ingredients.
  3. In a small glass jar or whisking bowl, combine the olive oil, lemon juice, balsamic vinegar, maple syrup, salt, and pepper. Shake vigorously or whisk until the mixture is glossy and emulsified.
  4. Scatter the peach wedges and cherry tomatoes over the greens. Carefully place the burrata balls in the center and gently break the skin with a knife to let the creamy interior spill out.
  5. Drizzle the prepared dressing evenly over the fruit and cheese, then garnish with torn basil and toasted nuts.