Sweet peaches mixed with a white wine shallot vinaigrette then served with creamy Burrata. A beautiful salad for peach season and a salad that will compliment almost any entree.
Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes or more. Then slice peaches and toss with some of the pickling liquid.
Place burrata on a plate and slightly tear open at the center. Arrange the sliced peaches around the burrata, decorate with basil and sprinkle on the pickled shallots. Drizzle with oil and about 1 tablespoon reserved pickling liquid. Season with salt and pepper and sprinkle on lime zest.