Total time: 15 mins /  Servings: 6 servings

INGREDIENTS:

Vinaigrette
• ⅓ cup extra virgin olive oil (plus more if needed)
• 2 Tablespoons peach or apricot jam
• 2 Tablespoons champagne vinegar or red wine vinegar
• fresh cracked pepper and kosher salt
• Salad & Toppings

Salad & Toppings
• ¼ cup pine nuts
• 5 oz spinach
• 5 oz arugula
• 4 large peaches, sliced
• 8 oz burrata, liquid drained
• Flaky salt
• ½ cup Basil (loosely packed)

METHOD:

Vinaigrette
1) In a small bowl whisk together the extra virgin olive oil, jam, vinegar, several cranks of fresh cracked pepper, and a pinch or two of kosher salt. Taste and add additional salt or pepper if needed. Dressing should be a pourable consistency. If it’s too thick, add additional extra virgin olive oil, one tablespoon at a time, until desired consistency is achieved. Set aside.

Salad
1) Warm a small skillet or nonstick pan over medium heat and add the pine nuts. Cook until fragrant and toasted, stirring regularly (about 3-5 minutes), being careful not to burn. Remove from heat and set aside.

2) Lay the spinach and arugula in a large serving bowl. Nestle sliced peaches in clusters of 4-5 slices on top of the greens. Tear the burrata into large orange slice-sized pieces, and place on top of greens beside peaches. Sprinkle pine nuts on top of salad. Drizzle salad with vinaigrette (you may not need all of it), and finish with flaky sea salt and fresh basil (whole or torn). Serve immediately.

Recipe by Brooke Eliason, Female Foodie.