Peach Burrata Salad

 Vinaigrette

1/3 cup extra virgin olive oil

2 T. peach or apricot jam

2 T. champagne vinegar or red wine vinegar

fresh cracked pepper and kosher salt

Salad & Toppings

1/4 cup pine nuts

5 oz. spinach

5 oz. arugula

4 large peaches, sliced

8 oz. burrata, liquid drained

Flaky salt

1/2 cup basil (loosely packed)

Vinaigrette Instructions

In a small bowl whisk together the EVOO, jam, vinegar, several cranks of fresh cracked pepper, and a pinch or two of kosher salt. Taste and add additional salt or pepper if needed. Dressing should be a pourable consistency. If it's too thick, add additional EVOO, one tablespoon at a time, until desired consistency is achieved. Set aside.

Salad

Warm a small skillet or nonstick pan over medium heat & add the pine nuts. Cook until fragrant and toasted, stirring regularly (about 3-5 minutes), being careful not to burn. Remove from heat and set aside.

Lay the spinach and arugula in a large serving bowl. Nestle sliced peaches in a cluster of 4-5 slices on top of the greens. Tear the burrata into large orange slice-sized pieces, and place on top of greens beside peaches. Sprinkle pine nuts on top of salad. Drizzle salad with vinaigrette (may not need all of it), and finish with flaky sea salt and fresh basil (whole or torn). Serve immediately.  

Via: femalefoodie.com