Peach, Burrata & Arugula Salad
Chef Jaime Teigen
2
Salads
A harmonious blend of flavors and textures that embodies the essence of summer.
Ingredients
- 2 C Baby Arugula
- 1 Peach, ripe, washed, dried, and sliced
- 4 oz Burrata
- 2 tsp Pistachios - Salted & Roasted, Crushed
- ½ Red Onion, thinly sliced
Dressing
- 1 Lemon Juice, freshly squeezed
- 1 tsp Honey
- 1 Tbsp Dijon Mustard
- ¼ C Extra Virgin Olive Oil
- 1 Tbsp Shallots, minced
- 1 tsp Fresh Thyme, minced
- Salt and Pepper, to taste
Tools
- Paring Knife
- Cutting Boards/Mats
- Serving Bowl
- Dressing Shaker
- Lemon Squeezer
Directions
In a small bowl, whisk dressing ingredients together and set aside until ready to use.
Place baby arugula on a serving platter or bowl. Top with the peaches, sliced red onions and torn burrata cheese. Drizzle some dressing over the salad and garnish with pistachios. Serve immediately.