Peach salad with Burrata, almonds and speck

Recipes / Salads

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

Recipe «Peach salad with Burrata, almonds and speck» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 60ml lemon juice, 2 tbsp Dijon mustard, 60ml olive oil, 400g piece speck, rind removed, cut into small batons, 100g natural almonds, coarsely chopped , 8 small ripe peaches, halved, stoned, 4 burrata balls , at room temperature, 1 cup baby spinach or rocket leaves .

Ingredients:

  • 60ml lemon juice 
  • 2 tbsp Dijon mustard 
  • 60ml olive oil 
  • 400g piece speck, rind removed, cut into small batons 
  • 100g natural almonds, coarsely chopped 
  • 8 small ripe peaches, halved, stoned 
  • 4 burrata balls , at room temperature 
  • 1 cup baby spinach or rocket leaves 

Instructions

  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.