PEACH, BERRY AND BURRATA SALAD WITH PISTACHIO BRITTLE
Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida
Recipe by Peter Zoole, Addison Reserve Country Club
Image by talented photographer Gideon Heller, courtesy of Golf Kitchen by Diana DeLucia.
Chef Note: Make ahead of time.
2 cups Sugar
1 cup Water
½ cup Light Corn Syrup
½ teaspoon Sea Ssalt
2 Tablespoons Unsalted Butter
½ teaspoon Baking Soda
2 ½ cups Roasted Pistachios
6 four ounce Burrata
½ pint Blackberries
½ pint Raspberries
½ pint Blueberries
½ pint Strawberries
½ pint Peaches (sliced)
1 Tablespoon Balsamic Vinegar
4 Tablespoons Extra Virgin Olive Oil
2 teaspoons Honey
dash Black Truffle Oil
Fresh Basil (chopped)
Sea Salt (to taste)
In a sauce pan mix in sugar, water, and salt. Bring to a simmer and cook until golden. Remove from heat and stir in butter, baking soda, and pistachios. Stir until incorporated.
Transfer mixture on to a nonstick baking sheet. Allow to cool.
Once cooled, crush brittle into small pieces.
Reserve extra bit for a salty sweet snack.
Wash and pat dry berries. Hull strawberries and quarter.
Mix vinegar, olive oil, honey and truffle oil in a medium bowl. If using fresh truffle, shave them on top to finish.
Gently toss berries in vinaigrette. Add in a pinch of chopped basil.
Place the Burrata in the center of an individual serving bowl and season with sea salt and pepper.
Place dressed berries around.
Sprinkle crushed pistachio brittle over berries and Burrata.
Chef Note: Super simple, fresh, and light this is awesome as a starter or entrée on a warm summer day.