Late Summer Harvest Salad

12 INGREDIENTS • 5 STEPS • 25MINS

Late Summer Harvest Salad

Recipe

In honor of my love for summer, I present to you this late summer harvest salad, which is all that I want to eat right now. A gorgeous ensemble of everything that is ripe and in season at the moment – this salad needs to happen in your life before summer is over.

In honor of my love for summer, I present to you this late summer harvest salad, which is all that I want to eat right now. A gorgeous ensemble of everything that is ripe and in season at the moment – this salad needs to happen in your life before summer is over.

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

25MINS

Total Time

$10.48

Cost Per Serving

Ingredients

Servings

2

us / metric

Honey Rosemary White Balsamic Reduction

120 mL

White Wine Vinegar

4 Tbsp

or Agave

1 sprig

Salad

4

2

Heirloom Tomatoes, sliced

75 g

Cherry Tomatoes, sliced

2

Peaches, sliced

75 g

Black Grapes, halved

8

Figs, quartered

1 handful

4 Tbsp

Extra-Virgin Olive Oil

to taste

Nutrition Per Serving

VIEW ALL

Calories

1168

Fat

78.9 g

Protein

43.3 g

Carbs

105.0 g

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Cooking Instructions

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step 1

Add White Wine Vinegar (120 mL), Honey (4 Tbsp), and Fresh Rosemary (1 sprig) to a small saucepan and whisk to combine

step 1 Add White Wine Vinegar (120 mL), Honey (4 Tbsp), and Fresh Rosemary (1 sprig) to a small saucepan and whisk to combine

step 2

Cook over medium heat until the liquid comes to a simmer. Simmer for 10-15 minutes until reduced to 1/4 cup. The mixture should be thickened and coat a spoon when adequately reduced. Strain the reduction into a small dish and reserve.

step 3

Gently break open each Burrata Cheese (4) ball and arrange them on a large shallow bowl or platter.

step 4

Artfully arrange and the sliced Heirloom Tomatoes (2) and Cherry Tomatoes (75 g) followed by the Peaches (2), Figs (8), Black Grapes (75 g), and Fresh Basil (1 handful).

step 5

Drizzle the salad with Extra-Virgin Olive Oil (4 Tbsp) and the balsamic reduction. Sprinkle with Coarse Salt (to taste) and serve.

step 5 Drizzle the salad with Extra-Virgin Olive Oil (4 Tbsp) and the balsamic reduction. Sprinkle with Coarse Salt (to taste) and serve.

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