Burrata Salad & Appetizer

Heather B is back in the Cooking Corner and this time we are learning to make a Burrata Salad and Appetizer.

BURRATA SALAD

w/ Orange, Avocado, Candied Pecans and Orange Vinaigrette

INGREDIENTS FOR SALAD

1. Red Leaf Lettuce
2. 1 Navel Orange (Peeled & Segmented)
3. 1 Avocado (Cubed)
4. 2 Balls of Burrata (Broken Apart)
5. Baby Chives
6. 1/4 Cup Candied Pecans

ORANGE VINAIGRETTE SALAD DRESSING INGREDIENTS

1. 1/4 Cup Chili Oil or Olive Oil
2. Juice of 1/2 Orange
3. 1 Tablespoon Champagne Vinegar
4. 1/2 Shallot Finely Diced
5. 1 Garlic Clove (Minced)
6. 2 Tablespoons of Mike’s Hot Honey
7. Pinch of Salt
8. Few Cranks Black Pepper

TO MAKE DRESSING

Mix all ingredients in a mason jar with lid and shake.

TO ARRANGE THE SALAD

1. Add roughly chopped lettuce to the bowl.

2. Top with segmented oranges & diced avocado.

3. Sprinkle with candied pecans.

4. Add balls of burrata (crack open).

5. Sprinkle baby chives on top.

6. Drizzle salad dressing over the top.

7. Mix & Enjoy

Burrata Appetizer

w/ Spicy Honey, Chili Oil, Pesto, Prosciutto, and Grilled Sourdough

INGREDIENTS

2 balls of Burrata

1. Drizzle of Chili Oil (or regular Extra Virgin Olive Oil)
2. Drizzle of Mike’s Hot Honey
3. Fresh or store-bought Pesto
4. Several slices of Sourdough Bread
5. 2 Slices of Prosciutto (or omit to make it vegetarian)
6. Organic Microgreens

DIRECTIONS

1. On a plate, drizzle a little chili oil or olive oil.

2. Drizzle Mike’s Hot Honey over the chili oil.

3. Place the Burrata on top of the olive oil and honey.

4. Smear each ball of Burrata with a little pesto.

5. Drizzle a little more Mike’s Hot Honey over the top.

6. Add one slice of Prosciutto to each ball of burrata (if desired).

7. Drizzle more Mike’s Hot Honey.

8. Top with microgreens.

9. Throw your sourdough bread slices on a hot grill. Allow to toast and then cut into triangles.

10. Spread burrata mixture over the toasts and enjoy.