California Olive Oil 
Vinegars 
Salts / Spices 
Artisanal Foods 
Bath & Body 
Housewares Grilled Peach and Burrata Salad with Toasted Pine Nuts and Vinaigrette
Cooking Label
Medium
Prep Time
5-10 minutes
Cook Time
8 minutes
Serves
Serves 4
Ingredients
Salad :
10 ounces of Organic Arugula
3/4 cup toasted pine nuts
2 - 8 ounces balls of burrata, quartered
2 ripe peaches, quartered
Dressing :
1/4 cup lemon juice
1/4 cup Pasolivo Winter Ambrosia Vinegar
1 cup Pasolivo Lemon Olive Oil
1/2 Tbsp Pasolivo Orange Blossom Honey
1 tsp. Coarse salt
1/4 tsp. pepper (about 4 turns fresh ground)
10 ounces of Organic Arugula
3/4 cup toasted pine nuts
2 - 8 ounces balls of burrata, quartered
2 ripe peaches, quartered
Dressing :
1/4 cup lemon juice
1/4 cup Pasolivo Winter Ambrosia Vinegar
1 cup Pasolivo Lemon Olive Oil
1/2 Tbsp Pasolivo Orange Blossom Honey
1 tsp. Coarse salt
1/4 tsp. pepper (about 4 turns fresh ground)
Preparation
Preheat grill to high (450°F). Place peaches, cut sides down, on oiled grates. Grill, uncovered, until well charred (about 4 minutes) turning to repeat on all sides. In a bowl combine lemon juice, vinegar, honey, coarse salt, and ground pepper. Whisk, until salt and honey have dissolved. Add oil and whisk until thoroughly combined. Arrange arugula on plates or platter, drizzle with vinaigrette, top with toasted pine nuts, burrata, and warm grilled peaches.
Serve immediately.
Serve immediately.
This recipe was created by Camille Napolitano who won our Pasolivo Summer Recipe Contest.
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