Peach Burrata Salad

Ingredients:

For the dressing:
1 ½ tablespoons white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
3 tablespoons chopped shallots

For the salad:
1/4 cup sliced almonds
450 g tomatoes, cored, cut into 1 cm slices
450 g peaches, pitted and cut into 1 cm slices
225 g BURRATA cheese
1/4 cup fresh mint leaves, torn

Directions:

1. Prepare the dressing: In a small bowl, whisk the vinegar with the honey, salt, and crushed red pepper flakes. Stir in olive oil until emulsified (if using a jar, you can seal tightly and shake until the olive oil is incorporated). Then stir in shallots. The dressing can be made ahead and refrigerated for up to three days.
2. Toast the almonds: Place the sliced almonds in a small, dry skillet over medium heat. Toast, stirring frequently, for about 3 to 5 minutes, until the nuts are golden brown and fragrant. Set aside and let cool.
3. Arrange the tomato and peach slices alternately on a flat serving platter. Drizzle with half of the dressing. Tear the burrata cheese into large pieces and scatter over the top. Season the cheese generously with salt. Drizzle the remaining dressing over the salad, sprinkle with torn mint leaves and toasted almonds, and serve.

Yield: 5 servings
Recipe: themediterraneandish.com