Spring Burrata with Peas, Mint & Lemon

Fresh, bright, and made for warm afternoons

There’s something about spring produce that doesn’t need much—just a little intention and the right pairing. This dish is exactly that. Creamy burrata meets sweet peas, fresh herbs, and a pop of citrus for something that feels both light and indulgent.

What You’ll Need (serves 4)

• 2 balls burrata (8 oz each)

• 2 cups English peas (fresh or thawed)

• ¼ cup fresh mint leaves (packed)

• ⅓ cup toasted pine nuts (plus extra for garnish)

• ⅓ cup extra virgin olive oil (plus more for finishing)

• 1 lemon (zest + 2 tbsp juice)

• ¼ cup grated parmesan (optional, for a slightly richer pesto)

• ½ tsp flaky sea salt (plus more to taste)

• ¼ tsp black pepper

• 1 baguette or rustic bread, sliced and grilled

Instructions

1. Make the pestoIn a food processor, combine peas, mint, pine nuts, lemon juice, and parmesan (if using). Pulse a few times, then slowly stream in olive oil until you get a loose, slightly chunky pesto. You don’t want it fully smooth—texture is key. Season with salt and pepper.

2. Build the plateSpoon the pesto onto a plate, spreading it into a rustic layer.

3. Add the burrataPlace the burrata on top and gently tear it open.

4. FinishTop with lemon zest, a drizzle of olive oil, extra pine nuts, and a pinch of flaky salt.

5. ServeWith warm, grilled bread on the side.

SMV Core Chardonnay Pairing

Our Core Chardonnay brings balance to this dish in all the right ways—its bright acidity cuts through the richness of the burrata, while subtle orchard fruit notes mirror the sweetness of the peas. Fresh and lightly textured, it lifts the lemon and mint without overpowering, creating a pairing that feels clean, vibrant, and effortlessly spring.