Michel Krahn, Windermere Thursday Women B3
Vinaigrette
½ cup extra virgin olive oil
¼ cup balsamic or champagne vinegar
1 Tbsp. honey
½ shallot, finely chopped
1 clove garlic, grated
1 tsp. lemon zest
¼ cup chopped fresh basil
2 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh thyme
Red pepper flakes
Kosher salt and black pepper to taste
Salad
1 ¾ cups cherry tomatoes, halved if large
2 ½ peaches, sliced into wedges
1 cup pitted fresh cherries
8 oz. burrata cheese, at room temperature
¼ cup toasted pumpkin seeds (or other nut/seed)
To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper. In a large bowl, toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
