Microgreen Burrata Salad
Leo’s Take: The Mix-microgreen Burrata Salad brings together many different textural and flavor combinations. This simple salad really puts your creativity to the test to see how you desire to design the plate; figuring out what you like best.
Ingredients (1 Salad Serves for 2) :
2 small hand full Microgreen.
1 small handful of baby buttered lettuce.
4 Sugar Snap pea pods cut in half.
5 English/Snow pea pods peeled.
2 Pinches of Salt and Pepper
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon balsamic reduction
1 Fresh Burrata (imported from Florence is best).
1/2 Peach or Asian Pear cut into 6-8 lengthwise pieces
Optional - pomegranate seeds around the plate.
Optional - Garnish with Micro-Basil and small flowers.
Instructions:
Start by taking one mixing bowl and drop in the Microgreen followed by the buttered lettuce and English Peas.
Then drop in 1 pinch of salt and pepper saving the other pinch for later. Set your bowl aside and cut your Peach in half then lengthwise and place each piece clockwise around the plate (about 6-8 pieces).
Then take your greens in the bowl and gently place them on the plate while keeping the peaches visible.
Take one small bowl and pour in the 2 tablespoons of oil and the remaining pinch of salt and pepper. Grab your burrata and softly let drop it into the bowl keeping it intact and flip it continuously for 15 seconds letting it absorb the oil.
Then place the burrata on top of the microgreen mix, take your remaining oil in the bowl and drizzle it around the plate.
Last but not least take your balsamic reduction and drop small dollops all around the plate about 15.
Finally (optional) garnish with Micro-basil and small flowers on top of the burrata and around the plate. Take a small handful of the pomegranate and sprinkle it around the plate.