nectarines + burrata
Lately it seems like everywhere I turn people are lovingly embracing fall and getting excited for soup weather, and I just want to publicly say: NOOOOOOOOOOOOOOOOO.
Ok, ok, I get it. It's September. I guess I theoretically understand that there are people who don't dig the heat of summer (I admit I'm not a fan off the crazy heat waves either). I honestly don't MIND fall, fall can be nice, but fall lasts about a day and is quickly followed by seemingly endless winter which saps all my energy and leaves me lying on the floor drinking hot tea through a straw for months on end and I'm just gonna say it yeah I'm not terribly excited for that. And more than that, I'm just not ready to admit it's over and embrace fall because I'm still clinging to the nice weather (I'm wearing shorts today!) and the incredible bounty that is late summer produce! People we are in the very HEART of tomato season right now (just ask my garden!) and there is still STONE FRUIT GALORE as far as the eye can see! And I just really want to enjoy every second of it before I'm forced to start making butternut squash soup every day for the rest of my natural life (or until next July).
In the spirit of wringing every last drop of goodness out of the season, I present to you this stone fruit salad. It's based on a dish from Alison Roman's fantastic cookbook, Dining In. The original recipe calls for tangerines, but with all this stone fruit around I couldn't bring myself to buy them (plenty of time for that come January). So, I made it with nectarines and the result was pure heaven. Please substitute whatever stone fruit you have handy, or whatever beautiful, succulent, seasonal fruit you have handy for that matter! I'm actually thinking I might try this combination with figs next, which I admit is a little more autumnal, buuuuut..... I already have some in my refrigerator, so..... I guess it's ok?
This recipe makes a beautiful lunch for one, or a starter for two, and is easily doubled for a crowd. Double the recipe and serve it as a first course at your late summer dinner party this month. Just don't follow it with butternut soup, mmkay? Not just yet.
nectarines + burrata
adapted from Dining In, by Alison Roman
half a shallot
one tablespoon fresh lemon juice
one 4oz ball burrata
one ripe nectarine (or peach, or a handful of ripe, juicy fruit of your choosing)
one handful arugula
good olive oil
freshly ground black pepper
Thinly slice the shallot into rings. Place in a medium bowl and add lemon juice. Season with salt and pepper, let sit at least five minutes.
Tear the burrata onto a plate. Slice the nectarine and arrange around the burrata.
Add the arugula to the bowl with the shallot and toss to combine. Scatter the greens and shallots over the fruit and cheese.
Generously douse the lot with olive oil. Top with salt and a few good grinds of black pepper.