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Palisade Peach & Burrata Salad
Palisade peaches come down from the Western Slope through late summer, and this is the simplest way to let them shine — cold burrata, a little basil, and just enough honey and balsamic to point up the sweetness without covering it.
Method
Arrange the peaches
Fan the peach wedges across a wide platter.
Add the burrata
Tear the burrata into rough pieces and nestle among the peaches.
Dress
Drizzle with olive oil, honey, and balsamic vinegar.
Finish and serve
Scatter basil over the top, finish with flaky salt and black pepper, and serve right away at room temperature.
Kitchen notes
If you can get to a Western Slope farm stand in late August, ask for peaches picked that morning — they won't need more than a few hours to fully ripen on the counter.
More from this season
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Creamy arborio rice folded with roasted butternut squash and brown butter sage — a cozy, stir-it-yourself dinner for the first snow of the season.
Western Slope Apple Cider Pork Chops
Bone-in pork chops seared hard and finished in a reduced apple cider pan sauce with Western Slope apples and fresh thyme.