4 fresh burrata
4 peaches, ripe but still firm, peeled and cut into 8ths
2 punnets tri coloured heirloom tomatoes, halved
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
For the dressing:
1 shallot, peeled and finely sliced
1 cup good quality olive oil
1 heaped tbsp Dijon Musatrd
1 tbsp honey
juice of 1/2 a lemon
Sea salt and black pepper
To prepare the dressing, combine all ingredients into a large mixing bowl and whisk together until well combined and thickened. Season to taste. Set aside at room temperature until required.
To prepare the peaches, place a chargrill or BBQ onto a medium high heat and add a little olive oil. Please the peaches, cut side down on the grill and cook for 30 seconds. Turn each piece over and grill for a further 20-30 seconds.
Place the peaches, tomatoes and fresh herbs into the mixing bowl with the dressing and toss gently untill coated.
Divide the salad mix evenly into 4 shallow bowls, top with a fresh burrata and serve immediatley with some crusty baguette.