Prep Time: 5 Min
4 cups baby arugula 2 peaches ripe 8 ounces burrata I used 4 burrata balls (2 ounces) ¼ cup pistachios salted & roasted Simple Dressing 3 tablespoons red onion, minced ⅓ cup champagne vinegar ½ cup extra virgin olive oil use one that is mild & neutral in taste 2 teaspoon dijon mustard 2 tablespoon honey salt, pepper + chili flakes to taste
Crush pistachios and wash, dry and slice peaches thinly and set aside. Also, mince red onions.
In a jar, add together the olive oil, red onion, champagne vinegar, honey and dijon mustard. Season to taste with salt, pepper and chili flakes. Put lid on top and shake for a minute until completely emulsified. If you don't have a jar, use a bowl and whisk instead.
Place baby arugula on a serving platter or bowl. Top with the peaches and torn burrata cheese. Drizzle some dressing over the salad and garnish with pistachios. Serve immediately.