For this week's new recipe I partnered with Royal Doulton to bring you this delicious nectarine, basil, and burrata salad with a basil and pistachio vinaigrette.
Royal Doulton recently sent me some of their beautiful 'coastal inspired' Pacific tableware pieces that I've featured throughout this recipe post. If you're loving the tableware pieces you can head on over to their website to explore the full Pacific range.
Today's salad is fresh and flavour-packed and uses just a few key simple ingredients. The pistachio vinaigrette also works as a delicious pasta sauce or as a dip alongside some fresh vegetables.
As always, please let me know if you make the recipe @gatherandfeast and feel free to ask any questions.
Ingredients
VEG, GF 
20 minutes 
4 - 1 large bunch fresh basil
- 60g roasted pistachios
- 1 small shallot, peeled
- 1 clove garlic, peeled
- 1/2 teaspoon salt
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 3 fresh nectarines (I’ve used a mix of yellow and white)
- 125g burrata or fresh mozzarella
- Flakey salt and freshly cracked black pepper
Method
- First up, let’s make the vinaigrette.
- Add the basil to a food processor or blender, keeping a handful aside to add to the salad later.
- Now add the pistachios, shallot, garlic, salt, olive oil, and red wine vinegar, and blend until combined and relatively smooth.
- Set aside until ready to use.
- Slice the sides off the nectarines, cut them into thick slices, and arrange onto a serving plate.
- Tear the burrata and add it to the serving plate along with the reserved fresh basil leaves.
- Spoon a few tablespoons of the pistachio and basil vinaigrette over the nectarines and burrata.
- Drizzle with extra virgin olive oil and sprinkle with flakey sea salt and freshly cracked black pepper.
NOTE: You can store any remaining basil and pistachio vinaigrette in an airtight jar in the fridge for up to a week.
The pistachio vinaigrette also works as a delicious pasta sauce, a spread on sandwiches or toasties, or as a dip alongside some fresh vegetables.
