Peach & Burrata Salad with Shrimp and Jammy Eggs

a white salad bowl filled with a delicious salad

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5 from 1 vote

Servings:

Calories: 1199kcal

Author: This Worthey Life

Ingredients

2 1/2 cups of mesclun salad mix or micro greens arugula or your favorite salad greens
2 soft boiled jammy hard-boiled eggs
1/2 cup sweet corn kernels from one cob of sweet corn
2 fresh peaches with the pits removed and quartered
1 1/2 cup of cooked shrimp with the tail removed and kept whole or chopped
6-8 fresh mint leaves
10 fresh sweet basil leaves
1/2 cup of chopped pecans or praline pecans
4- ounce round of burrata
peach vinaigrette see recipe below

Instructions

Place a skillet over medium-high heat and add a tablespoon of EVOO or unsalted butter; when the oil is hot, or the butter is melted, add the cut kernels of sweet corn and saute for three minutes. Transfer the sweet corn to a small bowl and set it aside.
Cut the peaches in half and remove the pits—cut the peaches into quartered pieces.
Chop the pecans into large pieces using a clean dry cutting board and a chef's knife. Transfer the pecans to a small bowl and set them aside.
Wipe the cutting board clean, remove the tail from the cooked shrimp and use a sharp knife to chop the shrimp or leave them whole. Put the shrimp into a large bowl and place it in the fridge until you are ready to use the shrimp.
Arrange the micro greens onto a large serving dish and place the burrata cheese into the center.
Place the quartered peaches around the micro greens.
Add the sweet corn kernels.
Scatter the chopped shrimp and pecans.
Add the fresh mint and sweet basil leaves.
Add the jammy eggs.
Dress the salad with the peach vinaigrette.
Serve.

Notes

Note: When using cooked shrimp, make sure they are completely thawed out and at room temperature before using. We sauteed the shrimp and corn together for about 3-4 minutes.

How to make jammy eggs:

Add two cups of water to a saucepan over medium-high heat; when the water begins to boil, gently lower two eggs into the pan and boil the eggs for 6 1/2 minutes.
When finished, use a slotted spoon, remove the eggs and lower them gently into a bowl of iced water for two to three minutes; remove the eggs and, peel them, cut them in half.
Use the eggs immediately.

Note: If you're not a fan of jammy eggs, you can make hardboiled eggs (increase the cooking time to about 12 minutes). You can also leave the eggs out of this salad.

Easy Peach Vinaigrette

Ingredients:

1 ripe peach
1/4 cup extra-virgin olive oil
1/4 red vine balsamic vinegar
1 tbsp of dijon mustard
2 tbsp of honey or agave
4 large basil leaves
1 large garlic clove
pinch of flaky sea salt or kosher

Directions:

Place the ingredients into a food processor and blend until smooth.
Use immediately or store the Easy Peach Vinaigrette in an air-tight container for up to seven days.

Nutrition