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Peaches and Burrata with Pickled Shallots

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Course Appetizers, Salads
Servings 4

Ingredients
  

  • 8 oz burrata
  • 2 ripe peaches, halved and thinly sliced
  • 1 cup fresh basil
  • 1 shallot, thinly sliced
  • 1/4 cup white wine vinegar
  • 1 tsp sugar
  • flaky sea salt
  • freshly ground pepper (coarsely ground)
  • 2 tbsp olive oil
  • 1 lime, for zesting

Instructions
 

  • Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes then pour off pickling liquid, reserving liquid.
  • Place the burrata on a plate, roughly torn and pulled apaprt at the center. Top with sliced peaches, basil and pickled shallots.
  • Drizzle with oil and 1-2 tablespoons of the reserved picking liquid.
  • Season with salt and pepper, and finish with a zesting of lime.