Peach Mint and Burrata Salad

Categories: Food
Michigan Peaches

Michigan Peaches

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

Salt

Balsamic Vinegar GlazeIMG_3679

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.IMG_3701IMG_3687

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