Grilled Nectarine & Burrata Salad with Proposal Hill Cap Classique

Celebrate the beauty of fresh, seasonal ingredients with this vibrant Grilled Nectarine and Burrata Salad. The combination of peppery rocket, sweet grilled nectarines, and creamy burrata creates a perfect balance of textures and flavours. Finished with a honey-mustard dressing and toasted pine nuts, this salad is a wonderful antipasti-style starter or a light, refreshing meal for warmer days.

Paired with a glass of De Grendel Proposal Hill Cap Classique, it’s the ideal way to enjoy the season’s best produce in a dish that feels both elegant and effortless.

Prep time: 10 mins / Cook time: 10 mins / Serves: 2

Ingredients:

• 1 ball of burrata
• 2 to 3 nectarines
• Olive oil
• 80g wild rocket, rinsed
• 1 Tbsp baby capers
• Half a small red onion, very thinly sliced
• 20g fresh basil
• 1 Tbsp pine nuts
• 20ml extra virgin olive oil
• 1 heaped tsp Dijon mustard
• Half a lemon
• 1 tsp runny honey
• Pinch of flaky salt

Method:

1. In a small jar, combine the olive oil, mustard, lemon juice, honey and salt and shake or stir to combine.

2. Place the pine nuts in a pan over medium heat and toast lightly, taking care not to burn. Set aside to cool.

3. Halve and stone the nectarines, slicing them into chunky wedges. Toss the fruit in olive oil and grill over the coals or on a griddle pan for 5 minutes per side or until lightly grilled. Set aside to cool.

4. Add the rocket, capers, onion slices, pine nuts and basil to a bowl, reserving some basil leaves for garnish. Pour over the dressing as preferred – the salad should be very lightly dressed – and toss to combine. Arrange the dressed leaves on a serving platter and place the burrata in the centre. Scatter over the nectarine pieces as well as the additional basil leaves and serve with extra dressing and chilled glasses of De Grendel Proposal Hill Cap Classique.