For the salad:
4 - 6 ripe peaches or nectarines, halved and pitted
1 cup blueberries
4 cups arugula
½ lb burrata
¼ cup toasted pistachios, chopped
+ Zest of 1 lemon
+ Basil leaves for garnish
For the vinaigrette:
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
2 tablespoon lemon juice
1 tablespoon honey
1 tablespoon yellow miso paste
+ Salt and pepper to taste
1. Pre - heat the grill to medium high heat.
2. Lightly oil the grill grates to prevent sticking.
3. Brush the cut sides of the peaches or nectarines with a little olive oil.
4. Place the peaches or nectarines cut side down on the preheated grill for about 2 minutes or less until they have nice grilled marks.
5. Remove from the grill immediately and set aside. Cut each halves into wedges.
6. Whisk all the dressing ingredients together in a bowl to dissolve the miso and to combine with the rest of the vinaigrette ingredients.
7. Season with salt and pepper to taste.
Assemble the salad:
8. Spread the arugula on a serving plate.
9. Spread the burrata randomly. Topped with the grilled peaches/ nectarines, fresh blueberries nad chopped pistachios.
10. Zest a lemon over the salad and drizzle with the dressing.
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