Burrata Salad With Peaches, Pickled Pepper And Pea Tendrils Recipe

Ingredients For Burrata Salad With Peaches, Pickled Pepper And Pea Tendrils Recipe

• 1 Banana pepper or cubanelle pepper, seeded and thinly sliced into rings
• 0.6699999999999999 cup Champagne vinegar
• 2 teaspoon Kosher salt
• 2 tablespoon Red wine vinegar
• 2 tablespoon Minced Shallot
• 2 tablespoon Extra virgin olive oil
• 2 tablespoon Grapeseed oil
• NaN Kosher salt
• NaN Pepper
• 6 ounce Two balls of burrata cheese, patted dry and halved
• 0.5 cup Small mint leaves
• 8 cup Pea tendrils
• 1 cup Small purslane sprigs