Peach, Pecan & Burrata Salad with Balsamic Reduction
Recipe GLPR98a2b05bfa95f7
A elegant and refreshing salad combining tender baby spinach with ripe peach slices, creamy burrata cheese, and toasted pecans. The dish is finished with a rich balsamic reduction and drizzle of quality olive oil, creating a perfect balance of sweet, savory, and tangy flavors. Ideal as a light starter or side dish.
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Ingredients
⅓ cup balsamic vinegar
2 cups baby spinach leaves
1 fresh peach, sliced
⅓ cup toasted pecan halves
3 oz burrata cheese
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
Directions
Pour the balsamic vinegar into a small saucepan and place over medium heat. Bring the vinegar to a gentle simmer, then allow it to reduce by half, approximately 3-5 minutes. This concentrates the flavor and creates a glossy reduction.
Remove the saucepan from heat and let the balsamic reduction cool to room temperature for a few minutes while you prepare the salad components.
Divide the baby spinach leaves evenly between two serving plates, arranging them as a base for each salad.
Top each bed of spinach with half of the peach slices, distributing them evenly across the plate.
Scatter half of the toasted pecan halves over each salad, then tear or divide the burrata cheese into two portions and place on top of each salad.
Drizzle each salad with half of the cooled balsamic reduction and 1 tablespoon of olive oil per plate.
Season each salad to taste with sea salt and freshly ground black pepper. Serve immediately while the spinach is cool and crisp.
