Soft Burrata Recipe

Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Halve the peaches and remove pits. If desired, score the cut surface lightly to help caramelization.

In a small bowl, melt the butter and whisk in honey, lemon juice and vanilla until combined.

Brush the cut sides of the peaches with the butter-honey mixture, place cut-side up on the prepared baking sheet, and roast for 12–15 minutes, until the peaches are softened and edges caramelize. Remove from oven and let cool slightly.

While peaches roast, toss pecans with brown sugar, smoked paprika and kosher salt in a small bowl until evenly coated.

Spread the pecans on a separate small baking sheet or cast-iron skillet and toast in the oven for 6–8 minutes, stirring once halfway, until fragrant and glossy. Watch carefully to avoid burning. Remove and let cool; sugar will harden slightly as they cool.

In a jar or small bowl whisk together Dijon mustard, red wine vinegar, honey, salt and pepper until smooth.

Slowly whisk in 3 tablespoons olive oil until the vinaigrette emulsifies and becomes slightly thickened. Taste and adjust seasoning; add more honey for sweetness or vinegar for brightness.

Place arugula in a large shallow serving bowl or on a platter. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper; toss gently to coat.

Halve or quarter the roasted peaches if desired and arrange them over the dressed arugula.

Nestle the burrata balls on top of the greens. Gently tear the burrata or leave whole and pierce it at the table so the creamy center spills over the salad.

Scatter the sweet smoky pecans over and around the burrata and peaches.

Drizzle the Dijon vinaigrette lightly over the burrata, peaches and greens (reserve a little for guests to add).

Finish with optional basil and a sprinkle of lemon zest for brightness. Serve immediately with crusty bread or crostini to scoop up the burrata.