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Peach Mixed Green Salad with Burrata, Cumin, and Almonds
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Peach Mixed Green Salad with Burrata, Cumin, and Almonds

Enjoy peach season with this summer salad bursting with flavor.
Course Salad
Servings 4
Author adapted from A.O.C. Cookbook" by Suzanne Goin

Ingredients

  • 1/2 cup toasted slivered almonds
  • 1 1/2 teaspoons cumin seeds
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 4 large just ripe peaches
  • 1 lb burrata cheese can substitute fresh mozzarella
  • 1/4 cup thinly sliced shallots
  • 1/2 lb green salad mix I like a mix with some bitter greens like raddichio and arugula
  • 1/4 cup mint leaves
  • kosher salt and freshly ground black pepper

Instructions

  • 1.  Toast the cumin seeds in a small sauté pan over medium heat for 2-3 minutes until slightly toasted (watch carefully). Pound half of the toasted cumin seeds to a fine powder using a mortar and pestle.
    2.  Transfer the cumin powder and cumin seeds to a bowl. Add 1/4 teaspoon of salt, red wine vinegar, and lemon juice. Whisk in the extra virgin olive oil.  Taste and adjust for seasoning if needed. Set aside.
    3.  Cut the peaches into 1/2 inch wedges. Cut the burrata  into six slices and then in half.  
    4.  In a large bowl, toss the peach wedges and sliced shallots with the dressing.  Gently toss in the mixed salad greens. Top salad with burrata slices, slivered almonds and torn mint leaves. Season with salt and freshly ground pepper to taste.