I love Burrata.
Well, it has been another year and I do not think I will ever let so much time go past without a burrata fix.
The creamy center of the cheese, which had initially put me off, now strikes me as a most divine creation. Maybe the cheese makers have perfected their craft here, but burrata is palate pleasing to the max.
So, now you know I love burrata. Let me also profess my love for this salad.
Oh my! What a bunch of tantalizing flavors and textures. The nectarines are exquisite with their ripe sweetness given the pickle treatment. Peppery greens, cool mint and the dreamy, creamy burrata round things out. Fantastic.
2 nectarines, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup white wine vinegar
1 tsp sugar
Kosher salt and freshly ground pepper
4 cups mixed bitter greens (such as arugula and mizuna)
1 cup fresh mint leaves
2 tablespoons olive oil plus more for drizzling
8 ounces burrata mozzarella, torn into 1-inch pieces
1. Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
2. Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2 tablespoons reserved liquid; toss to combine.
3. Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.
Recipe from Bon Appétit Magazine
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