Wild Berry Balsamic & Burrata Salad
Using Wild Berry Balsamic.
Has anyone else noticed that burrata (and shishito peppers) seems to be on every other restaurant menu these days? And even so, I (for one) consistently find myself ordering it. I mean, what’s better than a silky bite of creamy burrata on the side of a crisp glass of Vouvray? Not much. Except making it at home for ¼ of the price!
This salad compliments the richness of burrata with a tangy Wild Berry Balsamic dressing, salty bits of roasted pistachio, and peppery arugula. We topped this one with a wild berry medley because of the summer season abundance, but this salad will satiate in any permutation.
x Golnoosh, Brand Ambassador at Acid League
Wild Berry Balsamic & Burrata Salad
INGREDIENTS
|
½ bulb |
Shallot, minced |
|
2 tbsp |
Stone ground mustard |
|
2 tbsp |
Maple syrup |
|
½ tsp |
Salt |
|
1 tsp |
Black pepper |
|
4 tbsp |
Wild Berry Balsamic |
|
⅓ cup |
EVOO |
|
3 oz |
Arugula |
|
2.5 oz |
Spinach |
|
2 cups |
Mixed berries of choice |
|
¼ cup |
Roasted & salted pistachios, crushed |
|
8 oz |
Burrata |
METHOD
- Combine shallot, mustard, maple syrup, salt black pepper, and Wild Berry Balsamic Vinegar in a small bowl. Whisk together.
- Gradually whisk in olive oil.
- In a large bowl, toss greens with berries and ¾ of dressing.
- Top with burrata chunks, remaining drizzle of dressing, and crushed pistachios.
- Grab a fresh baguette, pop open a bottle of chilled white, and indulge!
