When I’m feeling a need for a reboot in creativity, I make a trip to the farmer’s market. No market? Go to the “most appealing” grocery store- not the most practical or cheapest- but the one that’s enjoyable to walk around and browse in. I don’t necessarily get everything here for the sake of my wallet, but I often find I’m a lot more inspired and know what I want to make after.
I’ve been eyeing these currants and gooseberries for a few weeks now. They look so beautiful but I wasn’t sure what to do with them and held back on the impulse purchase. This week I finally did it- I’m not sure if I’d calling it caving in to my initial impulse or a commitment to trying something new out and taking the time to play around with them. With a show stopper like these, I wanted to really think about the best way to use them. This salad keeps it simple and finds ways to tie in something sweet and something creamy and full of fat to balance out the tartness and acidity from the currants.
Fresh Currant, Peach & Burrata Salad
Serves 2
-
4 cups or large handfuls of arugula
-
1/3 cup fresh currants
-
3-4 ounces burrata, sliced
-
1 white or yellow peach, sliced
-
1/4 cup fresh basil, julienned (optional)
-
extra virgin olive oil, about 1-2 tablespoons
-
high quality white balsamic vinegar, about 1 tablespoon
-
sea salt and pepper, to taste
Place arugula in a bowl and toss with extra virgin olive oil and white balsamic. They should be lightly dressed. Season with sea salt and pepper. Place arugula on serving plates and then top with currants, burrata, peach slices, and basil. Drizzle very lightly with olive oil and balsamic (particularly on the burrata) and season.