GRILLED PEACH AND BURRATA SALAD WITH HONEYED PECANS
This grilled peach and burrata salad is a beautiful way to incorporate ripe, juicy fruit in a fresh and delicious salad. The succulence of the peaches, slightly charred and blistered on the exterior flesh works beautifully with the creaminess of the burrata and the gorgeous, caramelized pecans.
Grilled Peach and Burrata Salad with Honeyed Pecans
Servings: 4
Make sure the peaches are ripe but firm for grilling to ensure they hold their shape. Adjust the sweetness of the vinaigrette to your preference by adding more or less honey.
SALAD INGREDIENTS
- 3 ripe peaches, halved, each half cut into thirds lengthwise and pitted
- 2 balls of burrata cheese, drained
- 2 cups mâche, baby gems, or lettuce of your choice , about 200 grams
- 1/2 shallot. thinly sliced into half moons
HONEYED PECAN INGREDIENTS
- 1/2 cup pecan halves
- 4 tablespoons runny honey
VINAGRETTE INGREDIENTS
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- juice of 1 lemon
- salt and freshly ground pepper to taste
OPTIONAL GARNISH
- thick balsamic glaze
INSTRUCTIONS
GRILL THE PEACHES
Preheat your grill or grill pan over medium-high heat. Lightly brush the cut sides of the peaches with olive oil. Place the peaches, cut side down, on the grill and cook for about 3 to four minutes util grill marks appear and the peaches soften slightly. Remove from heat and let cool while you get on with the rest of your salad.
PREPARE THE HONEYED PECANS
In a small saucepan, heat the honey over medium heat until it starts to bubble. Add the pecans and toss them in the warm honey for 2 minutes until lightly caramelized. Remove from heat, pour the honeyed pecans onto a parchment paper and let cool slightly.
MAKE THE VINAIGRETTE
In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper until well combined. Set aside.
ASSEMBLE THE SALAD
Toss the lettuce witt the honey lemon vinaigrette and arrange on a serving platter. Scatter on the sliced shallots, add the peaches on top along with the burrata. Add the honeyed pecans. Drizzle on a bit of thick balsamic vinaigrette if using.
Divide the salad among serving plates, breaking into the burrata to make sure everyone gets their share! Serve immediately.