Roasted Peaches & Radicchio with Sherry Vinaigrette, Cannellini Beans, and Buffalo Burrata

Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. 
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STEP 1 - Prep
Preheat your oven to 220°C (425°F).

STEP 2 - Slice the Produce
Cut your peach into 2 or 3 neat wedges per each half. Cut your radicchio into 3 wedges through the root for each half, ensuring enough core remains attached so the leaves hold together during roasting.

STEP 3 - Roast to Caramelize 
Arrange the peach wedges and radicchio wedges on a roasting tray. Drizzle with 3/4 teaspoon of olive oil, season with a pinch of salt and pepper, and roast in the oven for 15–18 minutes. Flip the radicchio once halfway through. Look for the peaches to be soft and caramelized at the edges, and the radicchio to be wilted and lightly charred around the leaves.

STEP 4 - Warm and Steep the Beans 
While everything roasts, place the drained cannellini beans in a small saucepan over low heat with the remaining 3/4 teaspoon of olive oil and a pinch of salt. Warm gently, then remove from heat and fold through half of your sherry vinaigrette. Let it sit for 5 minutes so the warm beans absorb the nutty acidity.

STEP 5 - Plate and Garnish 
Spoon the warm, dressed cannellini beans onto your plate as a foundation. Layer the charred radicchio and caramelized peach wedges over the top. Tear open the burrata and nestle it onto the plate.

Spoon the remaining vinaigrette over the beans and radicchio (avoiding the burrata). Finish with the crushed toasted hazelnuts, torn basil leaves, a scatter of flaky sea salt, and black pepper. Enjoy my dear.

Chef's Notes
The key to making this dish shine is temperature and contrast. Keeping the burrata at room temperature prevents it from chilling the warm beans and roasted fruit. When dressing the final plate, avoid pouring the acidic vinaigrette directly onto the creamy center of the burrata—let the dressing cut through the bitter greens and rich beans while the cheese remains pure and lush.