Pistachio Peach and Burrata
By Alfredo Martinez
Yield
Ingredients
Pistachio Lemon Dressing
2 ounces roasted pistachios, ground
2 ounces lemon juice
2 ounces roasted pistachio oil
Salt to taste
Pistachio Pesto
1 lemon, juiced
1/2 cup basil
1/2 cup spinach
1 tablespoon Pecorino Romano cheese, shredded
1/2 cup pistachio, toasted
1/2 cup roasted pistachio oil
Salt to taste
Pistachio Peach and Burrata
4 peaches
Salad Ingredients
4 ounces arugula
2 burrata, cut in half
8 teaspoons balsamic vinegar
1 baguette
Instructions
Prep Ahead
Cut peaches in quarter slices. Juice the lemon. Cut Burrata in halves. Cut baguette into 8 slices and toast.
For the Pistachio Lemon Dressing
Steep pistachios in lemon juice. Whisk in roasted pistachio oil until fully incorporated. Season with salt.
For Pistachio Pesto
Add pistachio oil, pistachios, Pecorino, and lemon juice to blender. Blend on high until smooth. Add basil and spinach, a little at time, until fully incorporated. Season with salt.
For the Pistachio Beach and Burrata
Cut the peaches into quarters and grill on medium heat for 2 minutes on each side. Place in the refrigerator to chill.
Assembly
Brush pistachio pesto on bottom of a serving plate and top with arugula. Toss peaches in pistachio lemon dressing, and arrange on bed of arugula. Top with burrata cheese, drizzle with balsamic vinegar and pistachio oil. Add toasted baguette slices.
