To celebrate the 2020 peach season, the Boulder County Farmers Market collaborated with Front Range favorite, Pizzeria Locale, on a “Mercato Salad” with peaches, burrata, mustard greens and pancetta. Give the recipe a try in gratitude to Colorado’s farmers!

Mercato Salad

Servings 4

Author: Chef John Sismanis, Pizzeria Locale, Boulder

Ingredients

• 8 slices pancetta
• 4 peaches
• 8 oz buratta
• 1 baby spring onion, red or white
• 4 oz mustard greens (or similar spicy green)
• 1 lemon
• extra virgin olive oil
• balsamic vinegar
• salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Lay pancetta slices on parchment paper lined sheet tray. Bake until golden and crispy. When finished, allow to cool and drain on a cooling rack or paper towels.
3. Cut peaches in half and remove the pit. Generously cover the cut sides with extra virgin olive oil and sprinkle with salt. Grill peaches on a very hot grill, cut side down, until grill marks are achieved. This should take about one and a half minutes. Set peaches aside and allow to cool to room temperature.
4. Thinly slice the spring onions and mix with mustard greens.
5. In a mixing bowl, lightly dress your mustard greens and spring onions with a drizzle of olive oil, squeeze of lemon and pinch of salt.
6. Slice peach halves into four or five pieces.
7. Divide ingredients equally onto four plates and drizzle with balsamic vinegar.