Ingredients

• 1 burrata ball
• 1 handful of rocket (arugula)
• 1 nectarine
• 15 g pine nuts
• 1 tbsp sugar
• 1 tbsp olive oil
• 1 tsp fleur de sel with herbs
• 1 tbsp chopped pistachios
• 1 tsp white balsamic vinegar
• 1 tsp sweet mustard

Instructions

1. Toast the pine nuts.
2. Whisk together 3 tbsp olive oil, 1 tbsp light balsamic vinegar and 1 tsp sweet mustard to make the dressing. Season with salt and pepper to taste, then toss with the arugula. Place the dressed arugula in the center of each plate and set a burrata ball on top.
3. Slice 1 nectarine into thin strips. Cook with 1 tbsp sugar in a pan over medium heat, turning occasionally, until golden and caramelized.
4. Arrange the still-warm nectarine slices around the burrata ball. Garnish with the toasted pine nuts.
5. Scatter 2 tbsp chopped pistachios and 1 pinch fleur de sel herb salt over everything and serve immediately.

Ingredients

• 640 g all-purpose flour
• 7 g dry yeast
• 2 tsp salt
• 1 tsp sugar
• 500 ml lukewarm water
• Olive oil (for topping)
• Sea salt (for topping)

Instructions

1. Mix the dough: combine all-purpose flour, dry yeast, salt, sugar and lukewarm water in a large bowl until fully combined.
2. Rest the dough (overnight or 4 h): cover the bowl and place it in the fridge overnight, or leave it at room temperature for 4 hours, until the dough has risen well.
3. Preheat oven to 250 °C.
4. Turn the dough out onto a baking sheet lined with parchment paper. Stretch and roll it out evenly with your hands or a rolling pin.
5. Top with olive oil and sea salt.
6. Bake at 220 °C for 20 min.