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MICHAEL SYMON Marinated Peach and Burrata Salad

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ingredients
MARINATED PEACH AND BURRATA SALAD
2 peaches (pitted, cut into wedges)
1 small red onion (halved, sliced 1/4-inch thick rings)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
VINAIGRETTE:
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
TO ASSEMBLE:
6 ounces Burrata cheese
1/3 cup mint (torn into small pieces)
1 baguette (cut into 1/2-inch slices)

directions
Preheat a grill or grill pan to medium-high heat.
For the Peaches: In a small bowl, add the peaches and red onion, and drizzle with olive oil. Season with salt and pepper. Place the peach mixture on the grill and char on all sides, about 3 to 5 minutes. Remove from grill.
For the Vinaigrette: In a small bowl, add the champagne vinegar, Dijon mustard, and honey, and whisk to combine. Drizzle in 1/4 cup olive oil and whisk to combine. Season with salt and pepper.
To Assemble: Preheat a grill or grill pan to medium-heat. Brush the baguette slices on both sides with olive oil. Place the slices on the grill and grill until charred, about 2-3 minutes per side. Place the burrata on a serving platter. Add the torn mint to the peach mixture, and spoon the peach mixture over the burrata. Drizzle the vinaigrette on top and serve with the grilled baguette.
Tip: Use any stone fruit in season. Pair with you favorite vinegar for a dish that is perfectly sweet and sour.

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