• 1 whole ripe peach, pitted and cut into wedges
  • 4 whole Heirloom tomatoes, cored and cut into wedges
  • 1 ear corn on the cob, kernels removed
  • 4 oz. burrata cheese
  • 10 whole basil leaves, cut into a chiffonade
  • 2 Tbs. Balsamic Vinegar (Raspberry OR Traditional)
  • 1 tsp. flaky sea salt
  • 1/2 tsp. freshly cracked pepper

**Serves 2

Preparation:  Arrange the peaches, tomatoes and corn on a large platter. Distribute the Burrata cheese  evenly across the platter. Sprinkle basil over the salad. Drizzle the balsamic vinegar over the produce. Season with salt and pepper and serve immediately.

**An original Carter & Cavero recipe adaptation from tastykitchen.com