Description
A refreshing Peach and Burrata Salad featuring juicy ripe peaches, creamy burrata cheese, and a vibrant mix of mesclun greens. This salad is accented with homemade candied jalapeños and a zesty honey lime vinaigrette, creating a perfect balance of sweet, creamy, and spicy flavors in just 25 minutes.
Ingredients
Scale
Salad
- 2 ripe peaches, pitted and cut into wedges
- 8 oz burrata or fresh mozzarella (1-2 balls)
- 5 oz mesclun salad greens (1 bag)
- 1/4 cup fresh chives, minced
- Sprinkle of good quality salt such as fleur de sel or pink Himalayan salt
Candied Jalapeños
- 1/4 cup sugar
- 1/4 cup water
- 1 Tbsp lime juice
- 2 jalapeños, thinly sliced into rounds
Honey Lime Vinaigrette
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1 tsp fresh lime zest, grated
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
Instructions
- Candied Jalapeños: In a small saucepan, combine the sugar, water, lime juice, and thinly sliced jalapeño rounds. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and transfer the jalapeños and syrup into an airtight container. Chill until ready to use to allow flavors to meld.
- Honey Lime Vinaigrette: In a small bowl, whisk together honey, lime juice, fresh lime zest, salt, and pepper. Slowly pour in the extra virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly.
- Assemble the Salad: Arrange the peach wedges and burrata (either whole or cut open) over the bed of mesclun salad greens on a serving plate or bowl. Drizzle the prepared honey lime vinaigrette evenly over the salad.
- Garnish and Serve: Sprinkle the minced fresh chives and the candied jalapeño slices across the salad. Finish with a light sprinkle of your chosen quality salt such as fleur de sel or pink Himalayan salt. Serve immediately for the freshest flavor experience.
Notes
- For a milder spice level, remove seeds from jalapeños before candying.
- Burrata can be substituted with fresh mozzarella if unavailable, though the texture will be less creamy.
- This salad is best served immediately to maintain the freshness of the greens and texture of fruit and cheese.
- Leftover candied jalapeños can be stored in the refrigerator for up to 2 weeks and used as a spicy-sweet condiment on various dishes.
- Adjust the amount of honey in the vinaigrette according to your desired sweetness.
