Struwwelpitter Sommer-Cuvée dry - few remaining bottles available

Ingredients

• 2 piecesripe peaches
• 2 ballsburrata
• 100 gramsarugula
• 2 tablespoonsolive oil
• 1 tablespoonwhite balsamic vinegar
• 1 teaspoonhoney
• 30 gramspine nuts
• 1 pinchsalt
• 1 pinchpepper
• 4 leavesfresh mint

Preparation

1. 1Thoroughly wash and dry the arugula. Toast the pine nuts in a dry pan over medium heat until golden brown, then set aside.
2. 2Wash the peaches, remove the pits, and cut into uniform wedges. Heat a grill pan until very hot and grill the peach wedges for about 2 minutes per side until they show nice grill marks.
3. 3In a small bowl, whisk together the olive oil, white balsamic vinegar, and honey until emulsified. Season to taste with salt and pepper.
4. 4Arrange the arugula on two plates and top with the warm, caramelized peach wedges.
5. 5Gently break open the burrata balls with your hands and place them in the center of the salad, allowing the creamy core to slightly spill out.
6. 6Drizzle the dressing evenly over the salad and garnish the dish with the toasted pine nuts and finely plucked mint leaves.