Peach Burrata Salad

serves 4

1 day-old baguette
¼ cup unsalted butter, melted
¼ cup olive oil
¼ cup red wine vinegar
1 Tbsp whole grain mustard
1 Tbsp honey
1 tsp red pepper flakes
½ tsp sea salt
2 Tbsp fresh tarragon
2 Tbsp fresh basil
4 cups arugula
1 head radicchio
1 burrata round
2 medium peaches, nearly ripe

Heat oven to 350°F. Slice baguette into rounds or tear into rustic shapes. Brush bread with melted butter and arrange on a baking sheet. Toast in the oven until golden brown, about 15 minutes, turning halfway through baking.

Add olive oil, red wine vinegar, mustard, honey, red pepper flakes and salt to a wide mouth jar. Shake well to combine.

Remove tarragon leaves from stem. Slice basil leaves into thin strips. Toss arugula, radicchio leaves, basil and tarragon in a shallow bowl. Place burrata in the center. Slice peaches and arrange around burrata. Top with croutons, drizzle with dressing and enjoy!