Grilled peach and burrata salad

Photo courtesy of Isa's Bistro

Duane Fernandez of Isa’s Bistro

Serves 4

2 fresh peaches (sliced off the pit and grilled)

1 8-ounce burrata ball

1 cucumber (seeds removed and diced)

2 ounces baby basil

 

For the vinaigrette:

1/4 cup Champagne vinegar

1/4 cup lemon juice

½ cup extra virgin olive oil

Salt and black pepper to taste

 

Whisk all vinaigrette ingredients together. Slice the burrata in half and place in the center of the plate. Assemble grilled peaches and cucumbers around the burrata and liberally dress the salad with the vinaigrette. Garnish the dish with baby basil.

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