This salad is a take on the classic caprese with fresh peaches substituted for the normal tomatoes. The sweetness of the peaches is a flavor contrast to the creamy burrata and the tangy balsamic vinaigrette.
- pea shoots
- lemon vinaigrette
- aged balsamic
- basil blossoms
- chef’s knife or serrated knife
- cutting board
PREP & COOKING INSTRUCTIONS
PREP & PLATING TIME: 10 MINUTES
STEP 1: Find the natural indent of the peach. Start at the stem, use chef’s knife and cut the peach in half. With your hands, gently twist each side of the peach in opposite directions and pull apart. Remove the pit. You many use a spoon to pull out the pit. Place the peach cut side down and slice into thin wedges.
STEP 2: Remove basil leaves from stem. Place pea shoots into a serving bowl.
STEP 3: Garnish with torn pieces of burrata, peach wedges, and torn basil.
STEP 4: Dress salad with lemon vinaigrette. (Shake, stir or whisk before pouring dressing.)
STEP 5: Drizzle salad with aged balsamic.
STEP 6: Top with pretty basil blossoms. Enjoy your salad!
Fracati DOC, known as the golden wine, is the signature white wine of Rome. It has been produced in Frascati, a town near Rome for over 2,000 years.
What is your favorite fruit pie, and when was the last time you made it from scratch? Set a date to make it soon with your friends or family.
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