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“End of Summer” Fruit, Burrata, and Activated Pecan Salad

Ingredients:

For the Salad:

  • 2-3 Heirloom Tomatoes
  • 2-3 Nectarines 
  • 8 oz Burrata
  • ¼ cup Sea Salt Activated Native Texas Pecans

For the Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/2 shallot, finely chopped
  • 1 clove garlic, grated
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh thyme
  • red pepper flakes
  • kosher salt and black pepper


Instructions:

  • Allow the burrata to come to room temperature.
  • Make the vinaigrette by finely chopping the shallot, basil, oregano, dill, and thyme and add those to a glass jar.
  • Grate the clove of garlic and add to the glass jar.
  • Finally, add the olive oil, vinegar, honey, lemon zest, red pepper flakes, salt and pepper. Whisk until combined. Taste and adjust red pepper, salt and pepper if needed.
  • Cut the tomatoes and nectarines into wedges and add them to a bowl.
  •  Toss the tomatoes and nectarines with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
  • Plate the fruit,  break the balls of burrata around the salad and drizzle the remaining vinaigrette and top with the Sea Salt Activated Native Texas Pecans and additional fresh herbs.
  • Serve as is or on top of grilled or toasted bread.
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