I blinked.
I blinked and suddenly it’s September.
I blinked and summer is already fading into fall. There are leaves on the ground and sweaters in stores.
I blinked and my baby is suddenly feeling less and less like a baby. Margot Louise will be a year old next month. (How did that happen?!) She refuses to crawl, but she is so close to walking. She is fierce and funny and stubborn and independent. She jabbers all day long. She devours (most) everything I put in front of her. She’s obsessed with my soba noodle salad and roasted sweet potatoes (with a touch of cinnamon and coconut oil). She hates blueberries.
She makes me feel all the things. (And now, a gratuitous cute baby pic!)
Despite my best attempts, the blog has largely been ignored. I’ve been cooking and eating and eating and cooking. (If you don’t believe me, peep my Instagram feed.) I just haven’t written a darn thing. I warned you this might happen, and I had every intention of proving myself wrong. It turns out that I was right all along.
I’ve made this pickled nectarine and burrata salad at least 3 times this summer (and have been meaning to post the recipe for weeks!). The grocery store next to my house started carrying burrata cheese and I have very mixed feelings about this development. The problem is that burrata is so incredibly delicious and I want to eat it all the time. However, burrata ain’t cheap. You’ve heard the expression “champagne taste on a beer budget”? Well, I’d like to change that expression to “Burrata taste on a Velveeta budget”. I love me some burrata cheese, but my wallet does not.
That being said, this salad is totally delicious and the creamy burrata mixed with the pickled nectarines is OUT OF THIS WORLD. The cheese is worth every penny. (Note: if you can’t find burrata cheese or would like a more affordable substitution, fresh mozzarella would also work nicely in this salad!)
So, soak up the last of summer while you still can. Buy all the nectarines and all the burrata cheese and eat this salad every night of September. (Ok, that might not be the reasonable choice. However, I implore you to make this salad while nectarines are ripe and in season. Get on it!)
Ingredients
- 2 nectarines, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- Sea salt and freshly ground pepper
- 1/4 teaspoon nutmeg
- 2 cups arugula
- 1/2 cup fresh mint
- 1/2 cup fresh basil
- 2 tablespoons olive oil plus more for drizzling
- Fresh urrata cheese
Instructions
- Mix together vinegar, salt, pepper, sugar and nutmeg. Combine nectarines and red onion in a small bowl and pour vinegar mixture over the fruit. Set aside and let sit for 15 minutes to an hour.
- Drain nectarines and onions (reserve liquid). Combine the fruit and onions with arugula, mint, and basil. Mix 2-3 tablespoons of pickling liquid with 2 tablespoons of olive oil. Taste and adjust seasonings as needed. Toss the arugula and nectarine mixture with the dressing.
- To plate, place a small portion of burrata in the center of a shallow bowl. Arrange salad around the burrata cheese. Drizzle with a bit of extra olive oil or dressing. Season with salt and pepper, if needed. Serve with crostini or crusty bread.
http://rosemarried.co/2015/08/31/pickled-nectarine-burrata-salad/
Recipe adapted from Epicurious
This looks so delightfully delicious! I’m intrigued by the nutmeg. Lucky for me, I have two perfectly ripe nectarines :-)
The nutmeg adds a unique twist! I really like nutmeg in savory applications and it works especially well here. :)
This salad looks AMAZE! I’m definitely going to try it out.
That sounds incredible!! You should also post the recipe of that lentil salad you brought to the Picniq event if you get time ;) And Margot!!! What a doll!
You know, I’ve been meaning to post that lentil salad recipe! It’s one of my absolute favorites. I’ll try to get to it in the next week or two!
I can’t believe it is September!! I just blogged about the burrata at TraderJoe’s ($5 for a 2-pack) and now I want this salad!! Or to transform this into a pizza. nomnomnom
Oh, that is SUCH a good deal for burrata! I’ll have to pick some up next time I’m at TJs.
Yea burratta! Margot just has the best face and personality, I’m excited to meet her. Selfishly, I’ve missed your writing…but I will savor this post today! (did that sound creepy? I think maybe it did…)
I wish I had the problem of the easy availability of burrata. I never tire of gazing at Margot’s eyes on your Instagram feed, she’s so precious and doll like it’s almost unreal!
Second blog post I’ve read about that magical cheese today! It’s probably good I read this after my TJ’s trip this morning. Sounds amazing. And cute baby :)
Wait: she hates blueberries? She’s the first baby I’ve ever met that hates blueberries! Wow! And this salad. Oh, I miss burrata. I might have to make this salad my next cheese cheat. Looks so good!
oh my gosh, I am currently obsessing over nectarines. Like literally eating them every day and now you give me a recipe to make something with them? I am so incredibly excited to try this.
http://www.dawnehanks.com
Those sweet babies grow up so fast. It boggles my mind every day. This salad looks amazing, pickled nectarines AND burrata. Yes.
[…] Pickled Nectarine and Burrata Salad–more burrata plus, nectarines. […]
This is a stunning salad– I love the pickled nectarines, what a nice contrast to that creamy cheese!
I hope you’re not beating yourself up for not tending to this blog as much as you’d like this year. You are cooking and raising a tiny human! (And she really is the absolute cutest). These are huge accomplishments, I’m just impressed that you have time to blog at all. Congrats. ;)