This is such an easy and elegant salad. Every single Farmer’s Market I go to lately seems to have a surplus of gorgeous ripe peaches. The peaches above come from a farm in Benton Harbor, Michigan and I purchased them a day ago at the Farmer’s Market in front of the Museum of Contemporary Art in Chicago. Aren’t they a gorgeous color? Last week my husband I had probably one of our favorite meals of the year at Andrea at the Pelican Hill Resort in Newport Beach, California. On the menu was a simple seasonal salad that was out of this world. The waitress told me they used a little bit of honey and mint on the peaches so I decided to try it myself. How hard can it be? So here’s my take on the Peach and Burrata Salad from Andrea at Pelican Hill.
3 Peaches washed, pitted and sliced
Burrata Cheese (Like Mozzarella with a creamy center)
Two mint leaves chopped
2 Tablespoons of Honey
1 Tablespoon of Olive Oil
Balsamic Vinegar Glaze
In a small bowl, mix the olive oil, mint and honey. Once the peaches are sliced, lightly drizzle the honey-mint mixture over the peaches. Toss to coat. Slice Burrata and place on plate. Add extra mint leaves and drizzle balsamic glaze over salad very lightly for extra sweetness.