Serves 4-6
3 nectarines, pitted and sliced into wedges
250 g cherries, pitted and halved
2 balls burrata, drained
1 small bunch basil, leaves picked
30 g pine nuts, toasted
Vinaigrette
60 ml extra virgin olive oil
45 ml lemon juice
15 ml honey
10 ml Dijon mustard
1 small shallot, finely diced
salt and freshly ground black pepper
For the dressing, place all the ingredients in a bowl and whisk to combine. Add the shallot and stir through.
Arrange the nectarines and cherries on a serving plate.
Drain the water off the burrata and nestle between the nectarines and cherries. Drizzle over the dressing and finish with basil and pine nuts.
Serve with crusty bread or warm bruschetta and well-chilled La Motte Vin de Joie Rosé.
