Description
A delightful summer salad featuring juicy charred peaches, creamy burrata, crunchy candied pecans, and a tangy blackberry balsamic glaze, all finished with fresh basil.
Ingredients
Scale
For the Crust:
- 3 ripe but firm peaches, halved and pitted
- 8 oz burrata cheese, at room temperature
- 5 oz mixed greens or arugula
- 1/2 cup pecan halves
- 2 tbsp honey or maple syrup
- 1 tbsp butter
- 1/2 cup blackberries
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Make the blackberry balsamic: In a small saucepan, combine blackberries, balsamic vinegar, 2 tablespoons honey, and salt. Bring to a simmer over medium heat, mashing blackberries with a spoon. Cook for 5-7 minutes until slightly thickened. Strain through a fine-mesh sieve, pressing on solids. Set aside to cool.
- Candied pecans: In a skillet over medium heat, melt butter and 2 tablespoons honey. Add pecan halves and stir to coat. Cook 2-3 minutes until pecans are glossy and caramelized, stirring constantly. Spread on parchment paper to cool, then break apart any clusters.
- Char the peaches: Heat a grill pan or cast-iron skillet over high heat. Lightly brush peach halves with olive oil. Place cut side down on the hot surface and cook 2-3 minutes until grill marks appear and peaches are slightly softened. Remove from heat.
- Assemble the salad: Arrange mixed greens on a large platter or individual plates. Tear or spoon burrata cheese over the greens. Arrange charred peach halves on top.
- Add toppings: Sprinkle candied pecans over salad. Drizzle blackberry balsamic reduction over everything. Garnish with torn fresh basil, and season with salt and black pepper to taste. Serve immediately.
Notes
You can customize the seasonings to taste. If blackberries are out of season, frozen work well for the balsamic reduction. To save time, use store-bought candied pecans.