Burrata is a cream-filled mozzarella which tastes wonderful in this fresh summer salad.
- Whisk lemon juice and mustard together, then gradually whisk in oil and a pinch of caster sugar. Season.
- 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.
- 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.
- 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set