Description
Sweet and savory summer salad with juicy nectarines, creamy burrata, and a tangy pomegranate dressing. A simple yet elegant appetizer or light lunch.
Ingredients
Units
Scale
- 1/8 cups (30 ml) balsamic vinegar
- 3 tablespoons (44 ml) pomegranate molasses or maple syrup
- 1 teaspoon chopped shallot
- 1/4 cups (59 ml) olive oil
- Salt
- 1 bunch arugula
- 4 ripe peaches or nectarines, sliced
- 1 8-ounce ball of burrata cheese, shredded
- Sesame seed candy (recipe follows)
- Fresh mint, chopped
- Pomegranate seeds
- 1/3 cups (79 ml) sugar
- 1/2 cups (118 ml) toasted sesame seeds
Instructions
- Whisk together all dressing ingredients in a large bowl.
- Toss arugula and nectarines in the dressing, then scatter burrata cheese on top.
- Garnish with sesame seed candy and mint.
- Sesame Seed Candy:
- In a small, dry skillet over medium heat (approximately 350°F/177°C), add 1/3 cup sugar.
- Let the sugar melt without stirring; reduce heat if it starts to burn.
- Once the sugar begins to melt, stir in ½ cup toasted sesame seeds.
- Pour the mixture onto a lightly greased sheet pan and let cool.
- Once cool, break or cut into small pieces.
Notes
- For optimal flavor, use very ripe but firm nectarines. Slightly underripe nectarines will lack sweetness.
- If burrata is unavailable, substitute fresh mozzarella or ricotta cheese for a similar creamy texture.
- To make the salad ahead, prepare the dressing and toss the arugula and nectarines separately. Add the burrata and garnish just before serving to prevent it from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 20
- Sodium: 200
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 50