Ingredients

Ingredients

FOR THE HOT HONEY
1/2 c. honey
2 tsp. ground cayenne
FOR THE CANDIED PECANS
1/4 c. granulated sugar
2/3 c. toasted pecans
Kosher salt
Freshly ground black pepper
FOR THE CAPRESE
3/4 c. basil leaves
3 medium peaches, sliced
1 (4-oz.) round burrata
Lemon wedge
Fresh mint leaves, for garnish
Extra-virgin olive oil, for serving

Directions

Directions

Step 1
Make the hot honey: In a small pot over medium-low heat, bring honey to a simmer. Add in cayenne and stir to combine. Reduce heat to low and continue cooking until honey bubbles vigorously, about 3 minutes more. Remove from heat and let cool completely.
Step 2
Make the candied pecans: Line a baking sheet with parchment. In a large pot over low heat, pour sugar into an even layer and heat until mostly melted. Add pecans and a pinch of salt and pepper, then stir constantly until melted sugar coats pecans evenly. Once caramel begins to smoke, immediately remove from heat and transfer pecans to baking sheet. Carefully, use two nonstick spatulas to separate pecans. Let cool completely.
Step 3
Assemble the salad: In a medium serving platter, spread basil into an even layer. Place peaches around the platter, then squeeze lemon all over peaches. Place burrata in the center and use a knife to slice open. 
Step 4
Sprinkle candied pecans all over, then drizzle with hot honey and olive oil. Garnish with mint before serving.