Grilled Peaches with Burrata, Pistachios and Baby Arugula
I think that I’ve become obsessed with Burrata cheese ever since we had it at the Lone Eagle Grille in Incline Village last week. We have been having this amazing cheese with everything. I happen to see a salad recipe in one of my cookbooks that called for Burrata cheese, en.wikipedia.org/wiki/Burrata so…of course I had to made it! Although, I had to switch some of the ingredients because I didn’t have them. I served the salad on a walnut cutting board that Peter made for me… and it looked as good as it tasted!
1 pound peaches, halved and pitted
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked pepper
2 tablespoons of balsamic vinegar
5 ounces baby arugula
1/2 pound burrata cheese, shredded
About 1/4 cup of finely diced pistachios
Light your grill (I prefer a wood fire). Brush the peaches with olive oil and season with salt and pepper. Grill over high heat, cut side down, just lightly charred, about 5 minutes. Let cool.
In a large bowl, whisk the balsamic vinegar with the 1/4 cup olive oil and season with salt and pepper. Add the peaches and arugula and toss gently. Transfer to serving platter and top with the burratta and pistachios. Serve right away.
Peter’s Wine Pick: Chandon Sparkling White Wine