Summer Harvest Salad with Pomegranate and Orange Dressing
This light and healthy dish combines some of our favorite late summer ingredients – peaches, tomatoes and basil with a bright dressing made of zesty Blood Orange Olive Oil and rich Pomegranate...
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Cooking tools:
- Chef's knife
- Cutting board
- Serving platter
- Plate
- Mixing bowl
- Whisk
Ingredients
- 2 medium, ripe, heirloom tomatoes
- 1 very ripe Palisade peach
- 8 ounces of fresh Burrata cheese
- 1/3 cup Rocky Mountain Olive Oil Orange Fused Olive Oil
- 1 Tablespoon lemon juice
- 1 Tablespoon Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon of black pepper (or less, to taste)
- 1/3 cup fresh basil leaves
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