Creating a peaches and burrata salad with The Ballantyne’s Chef Charles Gardiner

He’s competing in the NCRLA Chef Showdown and he’s also cooking for us!

CHARLOTTE, N.C. (QC Life) - He’s competing in the NCRLA Chef Showdown and he’s also cooking for us!

The Ballantyne’s Charles Gardiner is showing us how to make a peaches and burrata salad.


  • Peaches ripe 1 ea
  • Arugula 4 oz
  • Lemon
  • Olive oil
  • Fresh burrata - recommend Siano, a local Charlotte company for the freshest
  • Balsamic reduction
  • Maldon salt
  • Peppermill with black pepper
  • Shaved prosciutto, 4 slices
  • Turbinado sugar (sugar in the raw)
  • Vidalia onion 1 ea

For the onion:

  • Cut in half and leave just a small amount of the root to hold together. Peel and toss onion halves in a generous amount of olive oil salt and pepper and place flat side down on a baking sheet
  • Roast onions in a 400-degree oven until tender all the way through and caramelized, approximately 45 minutes
  • Remove from the oven and cut each half into four long slices through the root

For the peach:

  • Cut peach in half and coat with turbinado. Brulé using a torch or oven set on broil function. For the torch ensure you move the torch quickly to avoid burning. With the oven, it should only take one to two minutes; don’t turn your back on it

To assemble the salad:

  • Cut burrata in half and place creamy side up on a plate. Sprinkle with Maldon salt and fresh cracked pepper
  • Place peach and onion next to the burrata
  • Dress arugula with lemon juice and olive oil and place a couple of piles around the plate
  • Place pieces of shaved prosciutto on top of the salad
  • Drizzle with balsamic reduction and serve

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