20-Minute Burrata Salad with Stone Fruit and Asparagus

Ingredients

• ¼ cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon fresh lemon juice
• ¼ cup almonds, chopped and toasted
• 1 tablespoon chopped oregano
• ¼ teaspoon crushed red-pepper flakes
• Kosher salt and freshly ground black pepper
• 1 bunch asparagus
• 3 cups sugar snap peas
• 4 peaches, sliced
• 2 plums, sliced
• 3 cups cherries, halved and pitted
• ½ cup fresh mint leaves
• Two 8.8-ounce balls of burrata