Ingredients
Salad
- 2 ripe peaches, pitted and cut into wedges
- 8 oz burrata or fresh mozzarella (1-2 balls)
- 5 oz mesclun salad greens (1 bag)
- 1/4 cup fresh chives, minced
- Sprinkle of good quality salt (such as fleur de sel, pink Himalayan, etc.)
Candied Jalapeños
- 1/4 cup sugar
- 1/4 cup water
- 1 Tbsp lime juice
- 2 jalapeños, thinly sliced into rounds
Honey Lime Vinaigrette
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1 tsp fresh lime zest, grated
- Salt and pepper, to taste
- 1/4 cup extra virgin olive oil
Instructions
- Candied Jalapeños: In a small saucepan, combine sugar, water, lime juice, and sliced jalapeños over medium heat. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes. Remove from heat and transfer both the jalapeños and syrup to an airtight container. Chill until ready to use to let the flavors meld.
- Honey Lime Vinaigrette: Whisk together honey, lime juice, lime zest, salt, and pepper in a bowl. Gradually whisk in the olive oil until the dressing is fully emulsified and smooth.
- Assemble the Salad: Arrange the peach wedges and burrata—left whole or cut open—over the mesclun greens on a serving plate. Drizzle generously with the honey lime vinaigrette, sprinkle with minced fresh chives, and top with the chilled candied jalapeño slices. Finish with a final sprinkle of high-quality finishing salt for enhanced flavor.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- Burrata can be substituted with fresh mozzarella if unavailable, though burrata offers a creamier texture.
- Candied jalapeños can be made in advance and stored refrigerated for up to one week.
- Adjust the quantity of jalapeños to control the spice level.
- For a vegan version, substitute burrata with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
