Stone Fruit & Burrata Recipe
pickled peaches, charcoal plum jam, bing cherries, crumbled pistachios, frisee, rhubarb vinaigrette, peach pepper
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Ingredients
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Ingredients
Method
Directions
Pickle the Peaches
In a pot, combine equal parts water and vinegar. Add sliced peaches and let them sit for about 30 minutes to pickle.
Make Rhubarb Vinaigrette
Combine rhubarb, olive oil, apple cider vinegar, honey, and salt in a blender. Blend until smooth.
Prepare the Dish
On a serving platter, arrange frisee lettuce. Top with pickled peaches, burrata cheese, bing cherries, and crumbled pistachios. Drizzle rhubarb vinaigrette over the salad.
Season
Sprinkle with pepper to taste and serve immediately.