A Sporty original recipe!
White Peaches, peeled and sliced
Couple balls of burrata cheese
White sherry vinegar or white basalmic vinegar
Large handful of tarragon
A nice sea salt: Pink Hawaiian is especially good on this salad
freshly ground pepper
Make Tarragon oil first:
Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
Purée 3 handfuls tarragon and 1 1/2 cup grape seed oil in a blender until well blended. Transfer to a small saucepan and heat over medium, stirring occasionally, until mixture is hot but not yet sizzling, about 3 minutes.
Remove oil from heat, cool until safe and then strain though prepared sieve (do not press on solids or oil won’t be clear.) You can keep at room temp for about 2 weeks. Also good on steamed vegetables and to make vinegrette.
Prepare salad next:
Place about 1 sliced peach on each plate. Tear one small burratta ball into pieces on top of the peach, top with chopped tarragon. Sprinkle on the vinegar, then sea salt and pepper. Put dribbles of tarragon oil on the peach/burrata tower and on the plate along the side. Repeat with all plates.