I just love the combination of fruit, cheese and salad. Now that we are in summer the beautiful varieties of stone fruit around had me excited to create a dish like this. For me this is exactly what summer is all about and is light yet deliciously creamy with the big chunks of burrata.

You will need:

2 x peaches/nectarines

Salad leaves

Basil

1-2 balls of burrata

50 gm. roasted hazelnuts

Hazelnut dressing:

1 tsp. Dijon mustard

1 clove garlic

20ml Apple cider vinegar

20g maple syrup

30ml hazelnut oil

salt and pepper

3 basil leaves

Notes:

• If you can’t get hold of burrata you can use mozzarella, which is a similar taste. It won’t however have the drizzly, gooey-ness that the burrata will have.
• If you are vegan or lactose intolerant don’t be deterred, this salad is still delicious without the cheese.

Serves 2

 Method:

• Preheat your oven to 180 degrees C
• Dry roast your hazelnuts for around 10 minutes in a pan or baking tray, place to one side and peel once cooled
• Cut the peaches into slices, place on a char grill pan or BBQ and cook until char-grilled.
• Place the vinegar, garlic, syrup, mustard and dressing into a high-speed blender. Season and then add the oil on a low setting until it looks creamy.
• Place the salad leaves in a bowl and dress with ¾ of the dressing and the roasted hazelnuts.
• Put the dressed salad into bowls and top with the peaches and broken burrata.
• Finish with the remainder of the dressing.
• Season to taste
• Enjoy

**this recipe was originally written and styled by me for the Spring edition of Retreat Yourself Box