Peach Burrata Salad

Ingredients

• 3 tbsp extra-virgin olive oil
• 1.5 tbsp white balsamic vinegar
• 1 tbsp honey
• 0.75 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 4 cups arugula
• 4 peaches peaches – pitted and sliced
• 8 ounces burrata – torn
• 0.33 cup pistachios – toasted and roughly chopped
• 0.5 cup basil leaves – torn

Instructions

1. Whisk extra-virgin olive oil, white balsamic vinegar, honey, kosher salt, and black pepper in a small bowl until emulsified.
2. Place arugula in a large bowl, drizzle with 2 tablespoons of the dressing, and toss to lightly coat. Spread on a serving platter.
3. In the same bowl, gently toss the sliced peaches with 1 tablespoon of the dressing. Arrange the peaches over the arugula.
4. Tear the burrata over the salad and drizzle with the remaining dressing.
5. Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant, 3–4 minutes; transfer to a board and roughly chop. Tear the basil leaves. Scatter the pistachios and basil over the salad and serve immediately.