Charred & Pickled Peach Burrata Salad

Make your latest menu addition pop with a hint of peach!  Naturally sweet, plus seasoned with McCormick Culinary Basil, black pepper, coarse grind black peppercorns, sea salt and 2 teaspoons of our Perfect Pinch Signature Seasoning. This Peach Salad Vinaigrette with Burrata will have your diners re-thinking spring salads.  For extra fruity taste, serve with charred, quartered peaches alongside the burrata.

Ingredients

Procedure

Pickled Peach Vinaigrette

1. In a sauce pot combine champagne vinegar, white wine, garlic clove, sugar, Mediterranean Spiced salt, and black pepper. Bring to a boil.
2. Place brunoised peaches in a holding container. Strain and pour hot pickling liquid over peaches. Cool completely.
3. Once cool, whisk in marjoram, Signature Seasoning, and garlic. While whisking, slowly drizzle in olive oil until emulsified. Hold refrigerated until needed.

Prep

1. Set grill to high. In a bowl toss quartered peaches and avocados with olive oil and salt until well coated. Grill on flesh sides until well charred. Cool.
2. Remove skin from avocado. Cut peaches and avocados in large chunks of equal size.

Service

1. For each serving, in a bowl combine 1 cup arugula, 1 teaspoon marjoram leaves, 1/4 teaspoon Mediterranean Spiced salt, 1/8 teaspoon basil leaves, and a pinch black pepper. Drizzle 1/4 cup vinaigrette around the sides of the bowl. Mix until dressing is evenly distributed.
2. Place 1 burrata on desired plate. Cut into quarters. Lay dressed greens around cheese. Place 3 quarters worth of charred peaches and 1 half charred avocado decoratively around plate. Drizzle with additional vinaigrette if desired.