Ingredients

• 1 head of Radicchio

• 1 head of Castelfranco

• 3 peaches

• 8oz of burrata

• 1/4 of chopped pistachios

Pistachio Vinaigrette

• 1/4 cup of pistachios

• 1/2 cup olive oil

• 3 tbsp. of red wine vinegar

• 3 tsp. Dijon mustard

• 2 tbsp. chopped basil

• 1 small shallot chopped

• 2 tsp. honey

Directions

1. For the vinaigrette, put the pistachios, olive oil, red wine vinegar, mustard, basil, shallot and honey in a blender and blend until smooth.

2. Tear Radicchio and Castel Franco leaves and place on a platter. Cut peaches and tear burrata and add to the platter.

3. Drizzle with the dressing, toss and serve.