Burrata Salad with Caramelized Peaches and Walnuts

👨‍🍳 Method

For the Salad Dressing

1. 1
   Seal the oil, vinegar, mustard, salt and black pepper in a jar and shake well, until smooth.

   Jar

To assemble

1. 2
   Toast the walnuts in a dry skillet over medium heat 3–4 minutes, stirring, until they turn lightly golden and fragrant. Chop coarsely.

   ⚙ Dry-Pan ToastingStoveFrying panKnife

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
2. 3
   Halve the tomatoes.

   KnifeCutting board
3. 4
   Halve the peaches, remove the pits and cut each half into 3 wedges.

   KnifeCutting board
4. 5
   Heat the butter and honey in a skillet over medium-high heat, until the butter melts.

   ⚙ Pan-fryingStoveFrying pan
5. 6
   Lay the peach wedges in a single layer and sear 2 minutes per side, until golden and slightly softened but not falling apart. Let cool 5 minutes.

   StoveSilicone spatula
6. 7
   Toss the leaves with half the dressing and arrange on a serving plate.
7. 8
   Arrange on top the tomatoes and peaches.
8. 9
   Place the burrata balls in the center.
9. 10
   Sprinkle the nuts and basil on top.
10. 11
    Drizzle with the rest of the dressing and serve immediately.

    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.