Ingredients:

  • 2 ripe peaches, sliced into ½-inch wedges (300g)
  • 2 nectarines, sliced into ½-inch wedges (300g)
  • 1 cup fresh cherries, pitted and halved (150g)
  • 2 cups baby arugula (60g)
  • 8 oz fresh burrata (225g)
  • 1/4 cup extra-virgin olive oil (60ml)
  • 2 tbsp fresh lime juice (30ml)
  • 1 tbsp honey (21g)
  • 1 tsp apple cider vinegar (5ml)
  • 1/4 tsp sea salt (1.5g)
  • 1/4 tsp black pepper (1g)
  • 1/4 cup toasted pistachios, roughly chopped (30g)
  • 3 tbsp fresh basil leaves, torn (10g)
  • 2 tbsp fresh mint leaves, torn (10g)

Instructions:

  1. Wash all produce and pat dry. Slice the peaches and nectarines into uniform wedges and halve the pitted cherries. Place the arugula in the base of a large shallow serving platter.
  2. Combine the olive oil, lime juice, honey, and apple cider vinegar in a jar. Shake vigorously or whisk until the mixture is thickened and emulsified.
  3. Scatter the sliced stone fruit and cherries over the arugula bed. Nestle the torn burrata among the fruit.
  4. Drizzle the honey-lime vinaigrette evenly across the platter. Finish by scattering the toasted pistachios, torn basil, and mint leaves over the top. Sprinkle with sea salt just before serving.