Burrata & Prosciutto Salad
I have made this salad twice - the first in a large portion for dinner, the second as an appetizer for brunch. Both times, it was an incredible hit. What makes this dish so fantastic is truly its simplicity and complexity (you’ll understand that contradiction once you’ve tried and tasted it).
Did I forget to mention its also quick and easy to make!
I found this recipe on a website I love called Just One Plate. It is a wonderful site, one of my favorites, and I would highly recommend it. The dish was created by Chef Kristi Ritchey at Murano Restaurant in West Hollywood, CA. It truly is a refreshing treat, and while I did not include all of the ingredients that are listed in the recipe ( Vincotto, Chive Oil and candied pecans - which I substituted with regular pecans), it was still delicious. I did use the good aged balsamic and fleur de sel that the recipe call for. They make an impactful difference. I believe that these two simple ingredients take the dish from good to special. Also, the poached pears bounce a really delightful sweet note off of the peppery arugula. I hope you enjoy it too.
Recipe: Burrata & Prosciutto Salad
(taken from Just One Plate)
Serves 6
Ingredients for White Wine Poaching Sauce:
375ML. Sauvignon Blanc
1/4 lb. sugar
1 1/4 c. water
1/2 zest of lemon
1 cinnamon stick
1/2 zest of orange
1/2 vanilla bean, split, scraped
Directions for White Wine Poaching Sauce:
Bring the Sauvignon Blanc to a Boil and Skim away impurities
Add water and sugar and heat until dissolved
Add the rest of the ingredients, simmer for 15 minutes
Cool and use to poach the fruit
Ingredients for Champagne Vinaigrette:
1 oz. champagne vinegar
3 oz. olive-pomace oil
To taste - salt, pepper, sugar
Directions for Champagne Vinaigrette:
Whisk the oil and vinegar together
Season with salt, pepper, and sugar (as needed)
Reserve
Ingredients for Salad:
1 lb. Fresh Burrata Cheese
1/2 lb. thinly sliced prosciutto di parma
2 white-wine poached pears
6 oz. baby arugula
1/2 c. roughly chopped candied pecans
As needed - aged 12-year balsamic, extra virgin olive oil, fleur de sel, champagne vinaigrette, salt, pepper, vincotto, olive-chive
Directions for Salad:
Poach the pears in white wine poaching liquid and allow to cool. Cut the Burrata into six equal wedges and very lightly drizzle with the balsamic and extra virgin olive oil. Accent with the fleur de sel. Gently drape the prosciutto di parma around all six wedges. Quarter the pear and fan each quarter - There will be two extra quarters so fan the nicest. Place a fan of the poached pear on each plate. Prop a wedge of Burrata draped in prosciutto at the top of each plate. Dress the baby arugula with the champagne vinaigrette and season to taste with salt and pepper. Place the arugula at the top of the plate behind the Burrata. Accent the plate with candied pecans and drizzles of voncotto and chive oil.
Recipe for Chive Oil:
Chive oil can be bought but if you can’t find it, below is a recipe. I found this from Food and Wine. It is by Danielle Custer :
Makes about 1/3 cup
INGREDIENTS
• 1 large bunch chives (1 ounce), minced
• 1/4 cup extra-virgin olive oil
• Salt
DIRECTIONS
1. In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use.
MAKE AHEAD The Chive Oil can be refrigerated for up to 5 days.
