Sunday, November 4, 2018

Copycat Burrata and Peach Salad

I’m looking out my window on the first day that day light savings ends and see the sun setting at 5:30pm! And then it dawns on me that I won’t see the sun set any earlier than that until March. There are only a few things that make me happy that it is fall; the cooler weather, the colorful leaves and the fruits and vegetables that are in season.

I think this salad was originally called “The End of the Summer Salad” and for good reason. Now if you want to serve this salad for Thanksgiving you might have to use frozen or canned peaches. I know that peaches are in season in the Southern Hemisphere, what I don’t know is if we import any. Check with your local grocery store.  Serves 4 Total Time: 20 minutes


1 head of romaine lettuce, chopped
3 cups arugula
1 small lemon, juiced
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon salt
1 large peach, pitted and sliced
1 cup cherry tomatoes, halved
2 fresh balls of burrata cheese, broken apart into bite size pieces
1/3 cup pine nuts
1/4 cup sesame seeds
Balsamic glaze, for topping


In a medium size serving bowl add chopped lettuce and arugula, mix well. In another bowl whisk together the lemon juice, olive oil, honey and salt until creamy. Pour over greens and toss. Top with sliced peaches, halved cherry tomatoes and burrata cheese pieces. Pan fry pine nuts and sesame seeds to toast, 3-5 minutes. Let cool then sprinkle on top of the salad. Drizzle on the balsamic glaze. Yum Yum!

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