Summer Peach and Burrata Salad

As the season transitions to spring, there's no better way to celebrate the arrival of warmer days than with a vibrant and refreshing dish like the summer peach burrata salad. This exquisite recipe captures the essence of the season with its luscious, ripe peaches, creamy burrata cheese, and a medley of fresh herbs, all harmonizing to create a symphony of flavors and textures. Paired with the crisp and elegant Stags' Leap Napa Valley Sauvignon Blanc, this culinary ensemble promises an enchanting dining experience that perfectly encapsulates the spirit of spring. Whether enjoyed al fresco or as part of a delightful gathering, this pairing is destined to elevate any occasion with its irresistible charm.

Ingredients

For the salad

• 4 ripe peaches, sliced
• 8 ounces burrata cheese
• 4 cups arugula or mixed greens
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh mint leaves, torn
• 1/4 cup toasted pine nuts
• Salt and black pepper, to taste

For the dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• Zest and juice of 1 lemon
• Salt and black pepper, to taste

Instructions

1. In a large salad bowl, combine the arugula or mixed greens with torn basil and mint leaves.
2. Arrange the sliced peaches and torn pieces of burrata cheese on top of the greens.
3. Sprinkle the toasted pine nuts over the salad. Season with salt and black pepper to taste.
4. In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, honey, lemon zest, and lemon juice to make the dressing. Season with salt and black pepper to taste.
5. Drizzle the dressing over the salad just before serving.
6. Toss gently to combine and coat the salad ingredients with the dressing.
7. Serve the Summer Peach and Burrata Salad immediately as a refreshing appetizer or light meal.