• 4 pieces burrata
• 2 ripe peaches, halved and sliced
• 2 ripe plums, halved and sliced
• 8 fresh basil leaves, chiffonade
• 12 pickled shallots, plus 1 tbsp of pickling liquid
• 2 tablespoons lemon-flavored extra-virgin olive oil
• flaky sea salt
• freshly ground black pepper
• 1 lime, zested

Pickled Shallots:

• 1 shallot, thinly sliced
• 2/3 cup white wine vinegar
• 3 tablespoons sugar
• 3 teaspoon salt
• 1 serrano chili, minced (optional)

Seasoned with flaky sea salt and pepper. Finish by zesting the lime directly over the salad. To make the pickled shallots, place the shallots in a small jar. In a small saucepan over medium-low heat, bring the vinegar, sugar, salt and chili to a simmer, swirling the pan to help the sugar dissolve. Pour the pickling liquid over the shallots and let them cool to room temperature. Store pickled shallots for up to 2 weeks. When ready to serve, place 1 burrata in the middle of each plate. Place peaches and plums around the burrata. Then place 3 pickled shallots on each plate. Sprinkle with basil. Drizzle lemon oil and pickle liquid over the entire plate. Serves 4.