Pickled Nectarine Salad with Arugula and Burrata

  • 2 nectarines, thinly sliced
  • 1/4 cup white wine vinegar
  • 1 tsp sugar
  • Kosher salt, freshly ground pepper
  • 4 cups arugula
  • 1 cup fresh mint leaves
  • 2 tablespoons olive oil plus more for drizzling
  • 8 ounces burrata or fresh mozzarella, cut or torn into 1-inch pieces

 

Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.

Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2–3 tablespoons to reserved liquid; toss to combine.

Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.

 

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