Grilled Peach and Burrata Salad Salad from City Tavern

June 16, 2012

Chef Jessica Christensen at City Tavern shares one of her favorite summer recipes with Foodista.  Summer is stone fruit season but they don't just have to be eaten for dessert.  This grilled peach and burrata salad is the perfect example of how to combine sweet and savory flavor elements to create a winning dish.  This recipe is quick and easy and sure to be a hit at your next summer cookout.


Grilled Peach and Burrata Salad:
2 white peaches
2 yellow peaches
bag of mixed green lettuce
2 balls of burrata or other fresh mozzarella

Peach vinaigrette:
½ cup fresh squeezed orange juice
2 Tablespoons rice wine vinegar
1 ¼ cups chopped peaches
¼ cup sliced shallots
½ cup honey
2 Tablespoons ground coriander
1 stem rosemary, leaves only
¼ cup julienned basil
1 cup vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Grill slightly under ripe peaches, white and yellow,  While peaches are cooking make the vinaigrette by blend all ingredients in blender, slowly adding oil.  Serve the peaches on a bed of mixed greens and burrata.  Drizzle vinaigrette on top.

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