Peach & Burrata Salad with Peach IPA Gastrique Recipe

A peach IPA is the perfect culinary inspiration for this bright, light, and flavorful salad.

Active preparation time: 15 minutes
Total time: 25 minutes
Serves: 2

½ cup (118 ml) aged balsamic vinegar
1 cup (237 ml) peach IPA
1 cup granulated sugar
2 fresh peaches
1 burrata cheese ball
6–8 Peppadew peppers (halved)
2 Tbs (30 ml) extra virgin olive oil
2 Tbs pine nuts
2 mint leaves
Sea salt
Black pepper

To make the gastrique, in a small nonreactive saucepot, combine the balsamic vinegar, beer, and sugar. Mix well. Bring the mixture to a simmer and let it reduce to syrup consistency. Remove from the heat and set aside.

Peel the peaches if you prefer and slice each peach in to 6–7 segments. Cut the burrata ball in half and place each half in the center of a small plate. Arrange the peach segments and Peppadew peppers around the burrata. Drizzle with the olive oil, then with the gastrique. Season to taste with salt and pepper. Garnish each salad with pine nuts and a mint leaf.

Beer Suggestions: Odell Tree Shaker Imperial Peach IPA (Fort Collins, Colorado), Sierra Nevada Peach IPA (Chico, California), WeldWerks Fruity Bits Peaches & Cream (Greeley, Colorado).

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PHOTO: MATT GRAVES