Peaches & Burrata, Arugula, Basil, Aged Balsamic, Extra Virgin Olive Oil, Maldon Salt

Yellow Peach, ripe – 1 each

Di Stefano Burrata – 1 each

Arugula – 1 cup

Basil Leaves, sliced thin (chiffonade) – 2 each

Simple Vinaigrette (equal parts white balsamic vinegar and olive oil) – 2 tsp

Aged Balsamic – as needed

Extra Virgin Olive Oil – as needed

Basil Oil (recipe is below) – as needed

Opal Basil Leaves (for garnish) – 3 each

Slice or dice the peach and place in a stainless steel bowl with half of the sliced basil and half of the simple vinaigrette.  Season with salt and pepper, to taste.  Place the arugula in a separate stainless steel bowl with the other half of the basil and simple vinaigrette.  Season with salt and pepper, to taste.  Now, remove the burrata from the package and place on the plate at the 11 o’clock postion (about 1 inch from the rim of the plate).  Drizzle extra virgin olive oil over the top of the burrata and season with a sprinkle of Maldon Sea Salt and fresh ground pepper.  Place the dressed chopped or sliced peach next to the burrata (about the 2 o’clock position) (resting against the cheese).  Place the dressed arugula (about the 6 o’clock position) (resting against both the cheese and the peach).  Now, drizzle the aged balsamic (Villa Manadori) over the top of the arugula and peach, and around the plate, but not on the burrata.  Drizzle the green basil oil around the plate for garnish and top the plate with the three leaves of purple opal basil. 

Yield:  2 ppl

Basil Oil

Basil – 1 cup (tightly packed)

Olive Oil (not Extra Virgin) – ½ cup

Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl.  Season with salt, to taste.

***Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.  This oil will last a while if properly stored in refrigeration.

***Most herbs can be substituted for this recipe/technique

***Make sure the basil or any herb is patted dry.  Absolutely no water can be in the oil.