Ripe, summer peaches are so packed with flavor that they don’t need a lot of fussing to shine and that’s exactly why salads are the perfect way to showcase them.
First off, make the candied jalapeños. Simply combine the water, sugar, lime juice and jalapeño slices in a small saucepan and simmer for about 10 minutes. Cool or chill until ready to use.
Next, whisk together the vinaigrette.
Arrange the mesclun greens in a large shallow bowl or on a serving plate. Scatter the peach wedges and burrata amongst the greens.