Burrata and Stone Fruit Salad
7 oz. bag arugula
8 oz. burratta
3-4 large heirloom tomatoes, sliced about 1/3 – ½ inch thick and cut into halves or quarters
1 red bell pepper, seeded, halved and sliced into ¼ thick pieces
2 large ripe nectarines, pit removed and sliced into ½ inch wedges
3 Tbsp. olive oil
2 oz. (1 cup) fresh basil leaves
¼ c. roasted pine nuts
6 Tbsp. grated Romano cheese (Trader Joes)
2 large garlic cloves
¼ tsp. salt
1 Tbsp. fresh lemon juice
6 Tbsp. olive oil
½ red onion, cut ¼ - 1/3 inch thick
½ c. apple cider vinegar
1 ½ tsp. salt
¼ tsp. ground coriander
¼ tsp. crushed garlic
½ tsp. granulated sugar
pinch of allspice
In a food processor or blender, combine the basil, pine nuts, cheese, garlic, salt and lemon juice. Slowly add the olive oil until the pesto is blended. Refrigerate in a sealed container until ready to use.
Combine all the ingredients except for the onions in a small bowl. Place the onions in a small tupper. Pour the liquid over the onions. Put the lid on the tupper and shake well. Refrigerate over night.
Roasted Red Bell Pepper:
Preheat the oven to 375 F. Place the red bell pepper slices on a baking sheet. Roast for 10 minutes. Let cool. They should be slightly soft. Place in a container and refrigerate until ready to use.
Spread the pesto on the bottom of a large salad platter. Place the tomato on top of the pesto. Salt and pepper the tomatoes. In a separate bowl, toss the arugula with the lemon juice and olive oil. Season with salt and pepper. Place on top of the tomatoes. Top the arugula with all the roasted red bell pepper slices and desired amount of pickled onions. Top with nectarine wedges. Tear the burratta into 4-6 pieces and place on top of the salad. Salt and Pepper the burratta. Serve while cold.