3 assorted DulceVida™ Nectarines, cored and sliced into ½" wedges
½ cup olive oil
½ cup mint leaves, packed tightly
3 tbsp grapeseed oil
Salt and pepper
1 lemon, juice and zest
1 tbsp honey
8 oz Burrata cheese
Prep Time: 20 min
Cook Time: 5 min
1 To make the crispy mint, heat ½ cup olive oil in a shallow pan just before the smoking point. Quickly fry the mint (30 seconds or less); the mint should still be green without turning brown. Drain and preserve the oil and set the mint crisps aside.
2 Toss the nectarine wedges in the grapeseed oil and add a big pinch of salt and pepper. Place the nectarines on a very hot grill for 30 seconds on each side to achieve a deep grill mark without cooking the fruit entirely. The nectarines should still have a little crunch to them.
3 To make the dressing, add lemon juice, lemon zest, honey, and a pinch of salt and pepper in a small mixing bowl and stir together. Gradually, whisk in the reserved mint-infused olive oil.
4 To assemble, place Burrata and grilled nectarines onto a serving dish. Sprinkle the mint crisps over the salad and drizzle with dressing. Add flaky salt and pepper all over as a final touch.
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