Mother's Day Burrata Salad

"The prettiest salad I've ever seen! And the white balsamic glaze was amazing!"

– Jamie B.

READER REVIEW

2 burrata ½ cup white balsamic vinegar ½ cup cherry tomatoes 6 asparagus 3 oz. arugula 6 slices prosciutto 10 blackberries 1 tbsp. Pepitas A drizzle of olive oil

INGREDIENTS

FULL RECIPE

Mother's Day Burrata Salad

YIELD

4 servings

COURSE

salad

TIME

22 min.

LEVEL

easy 

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.

1.

While you’re balsamic simmers, slice ½ cup cherry tomatoes. Set aside.

2.

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.

3.

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.

4.

Roll asparagus shavings into coils and place them around the burrata in the salad.

5.

To make them look more rose-like, I make large coils and small ones, then fit the small ones inside the larger ones.

6.

To make prosciutto roses, use kitchen scissors to cut 3-6 slices of prosciutto in half.

7.

Fold a slice in half, and roll it into a rose.

8.

Place prosciutto roses around burrata and asparagus coils. Add tomatoes and blackberries.

9.

Sprinkle salad with 1 tbsp. pepitas and drizzle salad with balsamic glaze.

10.