– Jamie B.
Pour ½ cup white balsamic vinegar into a saucepan. Simmer on medium-low for 12-15 minutes. As soon as fluffy bubbles appear, remove from heat and refrigerate.
While you’re balsamic simmers, slice ½ cup cherry tomatoes. Set aside.
Slice the spears off of 4-6 asparagus. Use an apple peeler to shave stalks, starting at the bottom and shaving to the ends. Set shavings aside.
In a mixing bowl, stir 3 oz. arugula (about 4-5 cups) with a small drizzle of olive oil and 2 tbsp. white balsamic vinegar. Set on a plate or in a bowl. Place 2 burrata in the center.
Roll asparagus shavings into coils and place them around the burrata in the salad.
To make them look more rose-like, I make large coils and small ones, then fit the small ones inside the larger ones.
To make prosciutto roses, use kitchen scissors to cut 3-6 slices of prosciutto in half.
Fold a slice in half, and roll it into a rose.
Place prosciutto roses around burrata and asparagus coils. Add tomatoes and blackberries.
Sprinkle salad with 1 tbsp. pepitas and drizzle salad with balsamic glaze.