Peach-Burrata Salad

Chef Danny Elmaleh shares his recipe

SBE鈥檚 lastest restaurant, Mercato di Vetro, focuses on classic Italian small plates from Cleo鈥檚 Danny Elmaleh. This week, the chef offers a way to bid final farewell to the year鈥檚 dwindling stone fruits. Grilling them carmelizes all that end-of-season sugar, while that gooey lump of burrata matches sweetness with richness. It鈥檚 a dish that might seem out of place in the latter half of October until you look at the weather report for this weekend. A grilled salad might actually hit the spot.


路 2 fresh peaches peeled
路 Small handful of arugula
路 Standard Burrata mozzarella ball
路 2-3 micro basil leaves
路 Dash molden salt and pepper
路 Splash rosemary garlic oil
路 Splash gold balsamic vinegar聽

Preparation: (Note: prep all ingredients before combining) 路

Cut a burrata ball in half and place in the center of the plate. Season with molden salt and pepper.聽

路 Grill peaches in a grill pan just until grill marks appear on both sides of the peaches.
路 Remove peaches from the pan and drizzle with a rosemary garlic oil and gold balsamic vinegar gastrique on separate plate
路 Place peaches around the burrata and add arugala garnish with micro basil.
路 Drizzle olive oil over burrata and arugala.