Ingredients :

• 4 ripe peaches, sliced
• 2 balls fresh burrata cheese
• 4 cups baby arugula
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• 1 tablespoon honey
• 1/4 cup roasted pistachios, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Method :

1. Arrange the baby arugula on a large serving platter.
2. Place the sliced peaches over the bed of arugula.
3. Carefully break the burrata balls into large pieces and nestle them among the peaches.
4. Drizzle the extra virgin olive oil and honey evenly over the salad.
5. Sprinkle with sea salt, black pepper, and chopped pistachios.
6. Finish by drizzling the balsamic glaze and garnishing with fresh basil leaves.
7. Serve immediately while fresh.

Recipe Notes :

Chef Pro Tip: Use peaches that are slightly firm so they hold their shape when sliced. Variation: Add thinly sliced prosciutto for a salty contrast. Storage: This salad is best enjoyed immediately but can be kept refrigerated for up to 4 hours.