Mizuna Salad with Burrata and Peach Vinaigrette

Photo Credit: Ashley Cuoco

August 31st (my birthday!) marks the end of summer, at least in my own head. But with Labor day approaching, I thought we should hold onto it a bit longer. I was given mizuna, an Asian green typically found in baby lettuce mixes, in my CSA a couple of weeks ago. You can also use arugula, spinach or mixed greens. Get creative with it! I threw in all the things I love: burrata, figs, peaches, prosciutto, basil and mixed it up with a zippy peach vinaigrette. Relax, we’ve still got a few weeks left of Summer!

Photo Credit: Ashley Cuoco

Serves 4-6

  • 1 package of mizuna, arugula or other greens of choice
  • 4 slices prosciutto
  • 2 ripe peaches, sliced or diced
  • 4 figs, sliced in halves
  • 1 ball fresh burrata
  • 1 small bunch fresh basil, chopped

For Vinaigrette:

  • 1 ripe peach, peeled and cubed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Wash and dry your greens. Combine in a large bowl with prosciutto, sliced peaches, figs, and basil. Toss well.
  2. In a small food processor or blender, add peach, vinegar, salt and pepper. Blend until peach is liquified and other ingredients are well combined. On low speed, slowly drizzle in oil until well blended.
  3. Pour vinaigrette over salad and toss well, or serve on the side. Top salad with a generous ball of creamy burrata.

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Broiled Figs with Goat Cheese

Photo Credit: Ashley Cuoco for Food.com

Sweet, succulent figs. They have two distinct seasons, as told by Whole Foods:

There are two seasons for domestic fresh figs; the first or “breba” season is the first few weeks in June. The second or “new wood” season typically runs from August through October. The most common variety is the Black Mission fig followed by the Brown Turkey fig and the Green Kadota fig respectivly.

These Black Mission figs are halved, skewered on rosemary sprigs, drizzled with honey, broiled and topped with goat cheese. This is my favorite flavor combo: the sweetness of the fig, the savory rosemary and tangy, salty cheese. You eat these as they fall apart on skewers or serve on top of toasted crostini. I would even crush the fig, getting all that goodness on the crispy bread, and drizzle with extra honey for good measure.

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

  • 4 sprigs fresh rosemary
  • 1/8 cup honey
  • 4 large figs, stems trimmed, halved lengthwise
  • 1 tablespoon fresh lemon juice
  • 2 oz goat cheese (I┬áprefer Vermont Creamery Herb goat cheese log)
  • 4 wood skewers
  1. Soak 4 wood skewers in water for 15 minutes.
  2. Twist rosemary stems around skewers and slide fig halves onto skewers, being careful not to break them. Arrange on a baking sheet with the cut side of the figs facing up.
  3. Preheat the broiler to high. Squeeze lemon juice on top of figs. Drizzle each fig with a drop of honey. Broil figs till they are lightly browned and softened, about 2 minutes.
  4. Top each fig with a piece of goat cheese and broil for an additional 2 minutes until melted. Drizzle with extra honey if desired.

Recipe courtesy of Food.com.

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