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.