Got to get as many summer salads in the books for we get hit with fall. And this one is kinda perfect. It feels fall, which lets face it, we are all ready for it, but it still highlights the produce of summer.

Grilled peaches and corn, and sautéed shiitakes top little gem lettuce.

Toss in some truffle burrata, a little rose vin, and you’ve got a winner.

Ingredients:

1 white corn cob

1 peach, halved and pitted

avocado oil

1 Tbsp evoo

3 shiitake mushrooms, sliced

1 handful little gem lettuce leaves

4oz truffle burrata

evoo

rose vinegar

maldon salt

Directions:

Preheat grill to medium high heat.

Rub peach halves and corn cob with avocado oil.

Once grilled, set a side to cool enough to handle. Remove kernels from cob, and slice peaches.

While peaches and corn are cooling, heat 1 Tbsp evoo over medium heat in a medium sauce pan.

Add in mushrooms, and sauté until softened.

Spread leaves over serving plate.

Top with corn kernels.

Add sliced peaches.

Sprinkle over sliced peaches.

Top with sliced mushrooms.

Break apart burrata ball and sprinkle all over salad.

Drizzle with evoo and rose vinegar.

Sprinkle with maldon salt.