6/18/12 - Burrata Salad

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Posted: Monday, June 18, 2012 10:16 am


4 oz. Vermont Burrata Fresh mozzarella Cheese

2 oz. Arugula

1 oz. Balsamic vinegar or glaze

1 oz. Extra virgin Olive Oil

4-5 pieces Prosciutto crisps bite size

5-6 oz. Heirloom tomato variety

To taste Salt and pepper


Drizzle balsamic glaze randomly on your plate, followed by placing the arugula on the plate.

Cut your heirloom tomatoes in different fashions and spread over the lettuce.

Cut you burrata cheese into bite sized pieces and place where you find room, and the contrasting colors pleasing.

Drizzle everything with a small amount of EVO, and finish with fresh ground black pepper and sea salt.

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