INGREDIENTS
1/3 cup
extra virgin olive oil
2 Tablespoons
apricot jam
2 Tablespoons
red wine vinegar
1 serving
cracked pepper and kosher salt
1/4 cup
pine nuts
5 ozs
spinach
5 ozs
arugula
4 larges
peaches
8 ozs
burrata
1 serving
flaky salt
1/2 cup
basil