Snap pea, asian pear, grapefruit, and burrata salad

A perfect summer salad that marries the sweetness of the fruit with the acidity of the vinegar with the creaminess of cheese. Adapted from Baco.


  • 1/3 cup sherry vinegar
  • 1/4 c walnut oil
  • 2 T olive oil
  • 2 t chopped shallot, rinsed in water
  • 1 small garlic clove, crushed
  • 1 c sugar snap peas, trimmed
  • 2 grapefruits
  • 1 Belgian endive, trimmed and leaves separated
  • 2 Asian pears, cored and cut into thin slices
  • 4 breakfast radishes, quartered lengthwise or thinly sliced
  • 2 T chopped dill fronds
  • 2 T chopped fresh parsley
  • 8 oz burrata
  • 1/3 c coarsely chopped hazelnuts


  1. To make the dressing, whisk together the sherry vinegar, walnut oil, olive oil, shallot, and garlic. Add a large pinch of salt and a couple of grinds of pepper. Set aside.
  2. Segment the grapefruits:
    1. Using a sharp knife, trim a little off the top and bottom of each grapefruit, so there are two flat ends and you can see the flesh.
    2. Set the grapefruit flat on a cutting surface and cut away the peel and white skin from top to bottom, working your way around the fruit.
    3. Remove each citrus segment by cutting between the fruit and the membrane.
    4. Transfer to a small bowl and set aside.
  3. Toss together the snap peas, endive, Asian pears, radishes, dill and parsley in a large bowl.
  4. Whisk the walnut vinaigrette again and to the salad to taste, tossing to incorporate.
  5. Add the grapefruit segments and gently toss again.
  6. To serve, divide the burrata into four plates. Place the snap pea mixture on top of the burrata, dividing evenly. Sprinkle with hazelnuts. Drizzle with more dressing and serve

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