8ounce containerfresh burrata cheese, drainedtwo 4-ounce balls in water
1fresh peachcut into quarter-inch slices
2cupsmixed fresh berriesraspberries, blackberries, blueberries, or strawberries
2ouncescooked, chopped pancettaor thick-cut bacon
.25cuproughly chopped roasted pistachiosor nuts of your choice
fresh chivesto garnish
cracked black pepperground over the top
Instructions
Whisk all of the blueberry vinaigrette ingredients together in a small bowl.
In a large bowl, toss the arugula with half of the dressing.
Transfer salad mixture to a large platter or large shallow serving bowl. Hold the ball of burrata over the salad and break it into pieces that are scattered over the top of the salad. Alternately, break the burrata apart and arrange in the center of the salad like I did.
Sprinkle berries over the arugula and arrange the peach slices around the burrata. Scatter the chopped pancetta, nuts, and chives over the salad and serve with remaining vinaigrette and crusty bread on the side.
Notes
Nectarines, apricots, mango, or pears would make a nice substitution for the peaches.
Thaw frozen peaches (if using) in the refrigerator overnight, or on the counter when short on time. Once thawed, pat the peach slices dry with paper towels to remove any excess moisture.
This salad is best served fresh. To make ahead, prepare all of the ingredients and store them in separate airtight containers in the refrigerator until ready to serve.
Leftover salad can be stored if needed, but consume within 12 hours before it gets too soggy.