Peach & Burrata Salad

Serves 4:

• 8 ounces burrata
• 2 peaches, halved and thinly sliced
• 1 cup basil, green and purple (if you can find)
• 1 shallot thinly sliced
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• Flaky sea salt
• Course freshly ground pepper
• 2 tablespoons olive oil for drizzling
• 1 lime for zesting

• 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 burrata on a plate, roughly torn and pulled apart at the center. Top with sliced peaches, basil and pickles shallots.
• Drizzle with oil and 1-2 tablespoons reserved pickling liquid.
• Season with salt and pepper and finish with a zesting of lime.