Summer Stone Fruit & Burrata Salad

Chef Marcus Paslay from Piatello Italian Kitchen and Clay Pigeon Food + Drink stops by Good Day to make a refreshing summer salad.


Summer Stone Fruit & Burrata Salad

2 Peaches, cut into wedges
2 Plums, cut into wedges
2 Apricots, cut into wedges
6 Cherries, cut in half
5 Mint Leaves, julienned
10 Basil Leaves
1 tsp. Lemon Zest, minced
2 balls Burrata Cheese
¼ cup Pine Nuts, toasted
2 tsp. White Balsamic Vinegar
4 tsp. Extra Virgin Olive Oil
Salt & Pepper, as needed

Combine the first 7 ingredients together in a large bowl. Dress the fruit with the vinegar and olive oil as desired. Transfer ingredients from bowl to the serving dish, straining off any excess dressing. Place halved balls of burrata cheese on top (one ½ ball per person), then garnish with pine nuts.

LINKS:
piattelloitaliankitchen.com
claypigeonfd.com

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