INGREDIENTS
SALAD:
- 1 organic peach (washed and quartered/sliced)
- 1 large organic burrata ball
- 1 avocado (washed and chopped)
- 1 organic tomato (washed and chopped)
- Small hanful of organic microgreens (washed)
DRESSING:
- 2 cups organic fresh basil leaves
- 1/2 cup cold pressed extra virgin olive oil
- 1 cup organic parm (grated)
- 1/2 cup organic pine nuts
- 8 organic garlic cloves
- 1/4 cup juice organic lemon
- Salt and pepper
- 1 tablespoon cold pressed extra virgin olive oil (reserve)
- 1 tablespoon balsamic glaze (reserve)
INSTRUCTIONS
- Wash and chop the avocado, peach and tomato.
- Wash the basil and microgreens.
- Wash the lemon and juice the lemon.
- Grate the parm.
- Place the basil, parm, olive oil, lemon juice, garlic, salt and pepper in a food processor.
- Blend until smooth. Set aside.
- Scatter around a large plate the following: the peach, tomato, and avocado. Leave a space in the center for the burrata.
- Place the burrata in the middle.
- Mix the reserved olive oil in a cup with a 1/4 cup of the pesto.
- Stir together, and drizzle over the salad.
- Then, drizzle the balsamic glaze.
- Then, top with the microgreens.
- Season with salt and pepper to taste and serve.
