Ingredients:
- 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
