SUMMER STONEFRUIT AND THE WILD FERMENTARY KRAUT BURATTA SALAD

This taste of summer was shared by Kelli-Jo Walker from The Wild Fermentary. She says ‘this is my personal favourite summer salad, it’ll have BBQ guests swooning! It features our Smoky Kapeti which won gold in the Outstanding NZ Food Producer Awards.”

Balsamic dressing:
2 tbsp balsamic vinegar 1 tsp dijon mustard
1 tsp honey (or to taste) 4 tbsp olive oil
Pinch of salt and pepper

Salad:
8 stonefruit - peaches, nectarines, apricots or plums (medium in size) 10 cherry tomatoes
100g buratta cheese
Baby spinach - a large handful or two
Handful of basil and/or thyme + extra for garnishing
3 tbsp The Wild Fermentary Smoky Kraut
3 tbsp pistachios or almonds

METHOD:

Make the balsamic dressing:

Add all dressing ingredients into a bowl and whisk until all combined

Assemble the salad:

Remove stones from fruits and slice into wedges.

Slice cherry tomatoes in half.

Roughly chop spinach, basil and thyme and add into a mixing bowl.

Add in half of the sliced fruit, along with 2 tablespoons of dressing. Lightly toss and transfer into a large serving dish/platter/plate. Pile on the rest of the sliced fruits, kraut, and buratta cheese on top.

Lightly toast pistachios or almonds until fragrant. Roughly chop and sprinkle over the top. Garnish with fresh herbs, and cracked pepper.