Nectarine, Fennel And Burrata Salad

Nectarine, Fennel And Burrata Salad

Sweet, sharp, crisp and creamy, this simple salad delivers all kinds of flavors and textures.  Steeping the nectarine slices in a fennel dressing for a few minutes helps accentuate their flavor. 

Ingredients:

1/4 cup cider vinegar

1 1/2 tablespoon sugar

1 teaspoon fennel seeds, roughly ground

Pinch chili flakes

4 ripe nectarines, pitted and cut into 1/4" slices 

3 tablespoons extra virgin olive oil, plus extra to serve

1/2 teaspoon salt

2 fennel bulbs finely sliced

Mint leaves

1 burrata

1 tablespoon roasted chopped hazelnuts

Directions:

Place the sugar, fennel seeds, vinegar and chili flakes in a small saucepan and bring to a boil.  Simmer for three minutes.

Put the nectarines in a mixing bowl and pour over the hot vinegar marinate for 10 minutes.  Drain the liquid into a small bowl, then whisk in the olive oil.  Season with salt and ground black pepper   

Pour 2/3 dressing in with the nectarine slices, add the sliced fennel and tear in the mint leaves.  Lightly toss, then season again if needed.  Arrange on a platter and nestle in a ball of burrata.   Drizzle with the remaining dressing and season then scatter over the hazelnuts,  and a few more mint leaves.  Trickle with a bit more olive oil.

Serve with Viognier Wine.