Sizzled Peaches & Burrata

SharedKitchen PeachBurrataSalad Photo: © Manja Wachsmuth Photography

Serves 4

This exquisite dish is perfect for a special summer starter. Fresh tarragon is key. In cooler weather, use fresh pears and toasted walnuts and a few flecks of thyme.

Ingredients

• Extra virgin olive oil
• 2 Tbsp pine nuts
• Flaky sea salt
• 2 x 100 g (2 x 3–4 oz) mozzarella burrata (or 200 g / 7 oz) buffalo bocconcini mozzarella
• 2–3 peaches
• 1 Tbsp butter
• 6–8 cups salad leaves such as witloof (UK chicory / US endive), radicchio, cos (romaine) or buttercrunch
• 1 Tbsp tarragon
• 2½ Tbsp white wine vinegar, or flavoured vinegar such as tarragon, chardonnay or raspberry

Method

Heat a splash of oil in a small frying pan (skillet) over medium heat and add pine nuts. Cook, shaking the pan often, until lightly golden. Transfer to a side plate and sprinkle with sea salt.

Put 3 tablespoons of extra virgin olive oil in a small bowl with a generous quarter of a teaspoon of salt. Drain mozzarella and pat dry with paper towels. Slice thickly.

Wash and dry peaches (only peel if the skin is bitter). Cut peaches into fat wedges. Heat a medium-sized frying pan (skillet) over medium heat. Drop in the butter and add peach wedges once sizzling. Let the peaches take on a golden colour.

Arrange salad leaves on plates. Arrange mozzarella on top (see Recipe Notes for instructions regarding burrata). Once peaches are golden, add tarragon and let it sizzle in the butter. Transfer peaches and tarragon to a side plate. Remove pan from the heat and let it cool briefly before adding vinegar. Add vinegar and let the juices bubble up for a minute, until reduced by just about a third, then pour the juices into the bowl with the oil and salt.

Divide peaches and tarragon amongst salad plates. Whisk dressing and spoon it over salads. Sprinkle with pine nuts and serve.

Recipe Notes

Burrata is a white pouch of cheese with a soft creamy centre, called a mousse, swimming in brine. If your budget allows, serve one per person and serve as a summer lunch dish, but you can make the burrata go further by serving everything on a platter. Allow 2 burrata for 4 people and place on top of the salad and peaches, then cut open at the table so the creamy centre of the burrata flows over everything. Drizzle with dressing and serve.

If fresh tarragon isn’t available, use dried tarragon or tarragon vinegar in place of white wine vinegar.