• 12 ounces Burrata
  • 2 Nectarines cut into wedges
  • 2 Plums cut into wedges
  • 2 Peaches cut into wedges
  • 1 cups red cherries pitted and halved
  • 1 cups Rainier cherries pitted and halved
  • Maldon Sea Salt + Freshly cracked black pepper
  • Basil for garnish

For the torn croutons

  • ¼ loaf ciabatta bread
  • olive oil

For the Champagne Vinaigrette

  • 2 garlic cloves finely chopped
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil

Instructions To make the croutons:

  • Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.

To make the Champagne Vinaigrette

  • Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.

To assemble

  • In a large bowl, arrange the fruit, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil.