Appetizer Recipes

Peach and Burrata Salad

Peach and Burrata Salad



Peach and Burrata Salad

Serves: 4


4 ounces Jacobs Farms Fine Fresh Herbs organic arugula divided
4 ounces Di Stefano burrata cheese cut into 4 1 ounce pieces
2 large ripe peaches preferably organic diced large divided
4 teaspoons Napa Valley organic olive oil divided
1/4 teaspoon Le Saunier de Camargne Fleur de Sel divided
1/4 teaspoon black pepper divided
4 fresh large basil leaves slivered into thin strips divided


Divide arugula among four plates. Place each cheese quarter in the center of each bed of arugula. Scatter peaches evenly over each bed of arugula. Dress each plate individually. Drizzle one teaspoon olive oil over each salad. Sprinkle with a pinch each salt and pepper and slivered basil.