Nectarine and Burrata Salad with Chopped Pistachio Vinaigrette
Georgeanne Brennan & Barbara Bryant
Warm weather brings juicy stone fruit, which is the perfect partner for creamy Italian burrata. The combination makes a delightful first course for an alfresco meal, though it is so delicious it could almost be a dessert. Dressed with an unusual chopped pistachio vinaigrette that’s enlivened with balsamic vinegar and pistachio oil, this sweet and savory dish will be your new go-to summer salad.
- 1/3 cup (45 g) pistachios, toasted and coarsely chopped
- 1/4 cup (60 ml) white balsamic vinegar
- 2 teaspoons pistachio oil
- 1/4 teaspoon fine sea salt
- 5 ripe nectarines, halved, pitted, and cut into wedges 1 inch (2.5 cm) thick
- 4 ounces (115 g) burrata cheese, divided into 4 equal portions
- 1/4 cup (20 g) fresh mint leaves, preferably small
- 1/4 teaspoon New Mexico, ancho, or other chile powder or sweet paprika
Make the vinaigrette
Set aside 1 tablespoon of the pistachios for garnish.
In a small bowl, using a fork, stir together the remaining pistachios, the vinegar, oil, and salt.
Assemble the Salad
Divide the nectarine wedges evenly among four salad plates, arranging them in an attractive pile.
Top each pile with a portion of burrata.
Drizzle the salads with the vinaigrette, dividing it evenly.
Garnish with the reserved pistachios and the mint leaves, sprinkle with the chile powder, and serve.