Peach & Burrata Salad
Enjoy the taste of summer with our Peach and Burrata salad. Featuring juicy Ontario peaches, creamy burrata cheese and a tasty blueberry vinaigrette.
Makes 4 salads
- 4 peaches
- 50g arugula
- pickled shallots
- blueberry vinaigrette
- 250g toasted hazelnuts
- 10 shallots
- 3 cups water
- 2 cups red wine vinegar
- 1 cup sugar
- 1 cup fresh blueberries
- 3 tablespoons extra virgin olive oil
- cup white wine vinegar juice from 1 large lemon
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground fennel
- Step 1
Mix the sugar water and vinegar in a pot and bring to a boil.
- Step 2
Peel and slice the shallots into nice rounds.
- Step 3
Pour the boiling liquid over the shallots and set aside.
- Step 1
Rinse blueberries and pat dry.
- Step 2
Add blueberries, olive oil, white wine vinegar, lemon juice, salt, ground black pepper, Dijon mustard and fennel to a blender.
- Step 3
Puree on high for 30-60 seconds until smooth.
- Step 1
Remove the stone and slice the peaches into 6 equal parts.
- Step 2
Season with salt, pepper and olive oil and roast in a 450* oven for 6 minutes until just turning soft.
- Step 3
Remove and let cool.
- Step 1
Season with salt pepper and olive oil and roast in the same 450* oven for about 6 minutes.
- Step 2
Remove, let cool and then smash them to create nicely crumbled pieces.
- Step 1
Slice the burrata into 4 equal parts and place in the center of the plate.
- Step 2
Arrange the arugula around the burrata and then set the peaches on the arugula.
- Step 3
Drizzle with the vinaigrette and then garnish with the picked shallot and toasted hazelnuts.
