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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Ingredients
  

PICKLED PEPPER

  • 1 banana pepper or cubanelle pepper, seeded and thinly sliced into rings
  • 2/3 cup Champagne vinegar
  • 2 teaspoons kosher salt

DRESSING

  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons grapeseed oil
  • kosher salt
  • bell pepper

SALAD

  • Two 6-ounce balls of burrata cheese, patted dry and halved
  • 1/2 cup small mint leaves
  • 8 cups pea tendrils (4 1/2 ounces)
  • 1 cup small purslane sprigs
  • kosher salt
  • pepper
  • 1 large ripe yellow peach, pitted and cut into 12 wedges