Description
A refreshing and elegant Peach and Burrata Salad featuring ripe peach wedges, creamy burrata cheese, and peppery mesclun greens, accented with homemade candied jalapeños and a bright honey lime vinaigrette. This delightful salad combines sweet, savory, and tangy flavors perfect for a light lunch or summer appetizer.
Ingredients
Salad Ingredients
- 2 ripe peaches, pitted and cut into wedges
- 8 oz burrata or fresh mozzarella (1-2 balls)
- 5 oz mesclun salad greens (1 bag)
- 1/4 cup fresh chives, minced
- Sprinkle of good quality salt (such as fleur de sel, pink Himalayan, etc.)
Candied Jalapeños
- 1/4 cup sugar
- 1/4 cup water
- 1 Tbsp lime juice
- 2 jalapeños, thinly sliced into rounds
Honey Lime Vinaigrette
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1 tsp fresh lime zest, grated
- Salt and pepper, to taste
- 1/4 cup extra virgin olive oil
Instructions
- Prepare Candied Jalapeños: In a small saucepan, combine sugar, water, lime juice, and thinly sliced jalapeños. Bring the mixture to a boil over medium heat, then reduce to a simmer. Allow to simmer gently for about 10 minutes. Remove from heat and transfer both jalapeños and syrup to an airtight container. Chill until ready to use.
- Make Honey Lime Vinaigrette: In a bowl, whisk together honey, lime juice, grated lime zest, salt, and pepper. Gradually whisk in extra virgin olive oil until the mixture is emulsified and smooth.
- Assemble the Salad: Arrange peach wedges and burrata (either whole or opened) evenly over the bed of mesclun greens. Drizzle the salad generously with the honey lime vinaigrette. Sprinkle minced fresh chives on top, add a few candied jalapeño slices, and finish with a sprinkle of your chosen high-quality salt for a flavorful touch.
Notes
- Use ripe, juicy peaches for the best flavor.
- Burrata adds creaminess; if unavailable, fresh mozzarella is a great substitute.
- Candied jalapeños can be made in advance and stored refrigerated for up to a week.
- Adjust the amount of jalapeños to control the heat level.
- For a vegan version, substitute burrata with a plant-based cheese alternative and use agave instead of honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
