Burrata, Peach & Tomato Salad with Honey Dressing

Name: Burrata, Peach & Tomato Salad with Honey Dressing
Prep time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1/3 cup (80 ml) olive oil; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) apple cider vinegar; 1 teaspoon (5 ml) Dijon mustard; 1 tablespoon (15 ml) fresh basil, chopped; 1 teaspoon (5 ml) fresh thyme, chopped; Salt and freshly ground black pepper, to taste; 4 cups (about 100 g) baby arugula; 2 large heirloom tomatoes, sliced; 2 firm, ripe peaches, cut into wedges; 1 cup (150 g) cherry tomatoes, halved; 250 g burrata cheese, drained; 1/4 cup (30 g) hazelnuts, roughly chopped; Fresh basil leaves, for garnish

Preparation 15 min
Servings 4
Freezing I do not suggest

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Honey dressing

1/3 cup (80 ml) olive oil
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon (5 ml) Dijon mustard
1 tablespoon (15 ml) fresh basil, chopped
1 teaspoon (5 ml) fresh thyme, chopped
Salt and freshly ground black pepper, to taste

Burrata, Peach & Tomato Salad

4 cups (about 100 g) baby arugula
2 large heirloom tomatoes, sliced
2 firm, ripe peaches, cut into wedges
1 cup (150 g) cherry tomatoes, halved
250 g burrata cheese, drained
1/4 cup (30 g) hazelnuts, roughly chopped
Fresh basil leaves, for garnish

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Preparation

In a small bowl, whisk together the olive oil, honey, apple cider vinegar, and Dijon mustard. Add the chopped basil and thyme, season with salt and pepper, and mix well. Set aside.
Spread the arugula on a large serving platter. Top with the sliced heirloom tomatoes, peach wedges, and halved cherry tomatoes.
Tear the burrata over the salad, then sprinkle with the chopped hazelnuts.
Drizzle the honey vinaigrette generously over the salad and garnish with fresh basil leaves and a bit of thyme, if desired.