Peach Burrata Salad

Ingredients

• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons Aleppo pepper (or 1/2 teaspoon crushed red pepper flakes)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons minced shallot
• 1/4 cup sliced almonds
• 1 pound tomatoes ((2-3), cored and sliced into 1/2-inch wedges)
• 1 pound peaches ((2-3), pitted and sliced into 1/2-inch wedges)
• 8 ounces burrata cheese
• 1/4 cup fresh mint leaves, (torn)

Steps

1. 1

   Make the dressing. In a small bowl, whisk the vinegar with the honey, salt, and Aleppo pepper. Whisk in the olive oil until emulsified (If using a jar, you can cover tightly with a lid and shake until olive oil is incorporated), then stir in the shallots. The dressing can be made ahead and refrigerated for up to three days.

2. 2

   Toast the almonds. Add the sliced almonds to a small dry skillet and set over medium heat. Toast, stirring often, for about 3 to 5 minutes until the nuts turn golden brown and fragrant. Set aside to cool.

3. 3

   Arrange and dress. Lay the tomato and peach wedges in an alternating pattern on a flat serving dish. Drizzle with half of the dressing. Tear the burrata into large pieces and scatter over the top. Season the burrata generously with salt. Drizzle the remaining dressing over the salad and scatter with torn mint leaves. Sprinkle on toasted almonds and serve immediately.