SUMMER SALAD with peach & raspberries

Hi, Semra here…Aylins mom. Anyone who is looking for a refreshing and great tasting recipe for the Fourth of July weekend should consider making this salad. Peaches and raspberries taste great together Addition of the burrata gives a creamy texture that might make you want to eat the whole bowl.

I hope you enjoy.

Xx, Semra

INGREDIENTS:

5 ounce bag organic arugula (Linked Here)

8 ounce burrata cheese (Linked Here)

1 firm peach sliced (Linked Here)

5 ounce raspberries (Linked Here)

1 lemon zest and juice (Linked Here)

2 scallions sliced (Linked Here)

2 Tbsp extra virgin olive oil (Linked Here)

3 Tbsp balsamic glaze (Linked Here)

2-3 Tbsp pine nuts toasted (Linked Here)

Salt & Pepper to taste (Linked Here)

COOKING INSTRUCTIONS:

place arugula in a serving platter add scallions, sprinkle lemon zest, S&P
drizzle olive oil and juice of half lemon and gently toss
place peach slices over arugula mixture
Cut burrata in pieces or tear with your fingers and place them over the arugula, around the peach slices and drizzle olive oil over the cheese
Add raspberries
Drizzle balsamic glaze
Add a little more lemon zest and sprinkle pine nuts and serve.

If you’re making it ahead hold the S&P until ready to serve and refrigerate. If you can’t find balsamic glaze in a store near you you can make it at home very easily.

Homemade Balsamic Glaze:

Buy a good quality balsamic vinegar in a price range that’s best for you

2 cups Balsamic vinegar (Linked Here)

1/2 cup Brown Sugar or honey (Linked Here)

Place balsamic vinegar and honey in a small non-reactive pan over a med heat stir until starts to bubble turn the heat down and simmer until it reduced by half, about 20 minutes. After it cooled pour into a bottle and refrigerate. Will keep months.