Peach salad with Burrata, almonds and speck

Cooking Salads Peach salad with Burrata, almonds and speck

Burrata is a cream-filled mozzarella which tastes wonderful in this fresh summer salad.

  1. Whisk lemon juice and mustard together, then gradually whisk in oil and a pinch of caster sugar. Season.
  2. Heat a non-stick frying pan over medium heat. Add the speck and cook, stirring occasionally, for 8 minutes or until almost crisp, then stir in almonds and cook until golden. Remove with a slotted spoon and drain on paper towel. Discard all but a thin coating of fat from the pan.
  3. Return pan to medium heat. Season peaches and cook in 2 batches, cut-side down first, for 1–2 minutes each side or until browned and heated through.
  4. Place 2 peach halves on each plate. Tear burrata in halves and divide among plates. Scatter with speck mixture, top each plate with a handful of spinach and drizzle over the vinaigrette.

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