S E R V E S 4
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8 ounces (225 g) burrata
2 ripe peaches, halved and thinly sliced
1 cup (40 g) torn fresh basil, both green and purple, if you can find it
1⁄4 cup (25 grams) Pickled Shallots (page 268), plus 1 to 2 tablespoons of pickling liquid
2 tablespoons extra-virgin olive oil
Flaky sea salt and freshly cracked pepper, for serving
1 lime