This dish is delicious any time of day—from breakfast to dessert. I love to mix different varieties of the same fruit, such as yellow, red, and purple plums, and white and yellow peaches, but most important is to buy local for the sweetest, freshest fruits.
Ingredients
For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey, preferably a variety local to your area
- 1 tablespoon balsamic vinegar of Modena
For the salad:
- 2 plums
- 2 peaches
- 4 apricots
- 1/4 lemon
- 1 fresh burrata
- Fresh thyme, oregano, or basil leaves
- Black pepper
Directions
Step 1
Make the dressing by whisking together the oil, honey, and balsamic; set aside.
Step 2
For the salad, halve the fruit, remove the pits (the “stones”), and slice into wedges. Place in a large bowl and squeeze on the juice from the lemon.
Step 3
To compose the salad, cut the burrata in half and center a half on each of two plates. Arrange the fruit around the cheese and drizzle with the dressing. Top with fresh herbs and a few twists of black pepper from your grinder.
Yields 2 servings