Burrata on salad

Adapted from Joy Food Sunshine

Ingredients:

  • 5 oz arugula mix
  • 1 pint grape or cherry tomatoes, halved
  • ½ cup Fresh basil, torn in shreds
  • 8 oz Burrata cheese
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 TBS honey
  • 1 tsp Dijon mustard
  • pinch salt and pepper

Directions:

  1. Put all the dressing ingredients (balsamic, olive oil, honey, mustard, salt and pepper) in a small bowl and whisk to combine. Set aside but do not chill.
  2. Place the arugula in a salad bowl
  3. Slice the tomatoes in half, and place them on top of the spring mix. Add the burrata cheese on top of this.
  4. Sprinkle sea salt and fresh black pepper on top of each burrata cheese round, to taste.
  5. Drizzle with your desired amount of dressing. Serve.

Jesse had never tried burrata before, whereas I considered it one of the great salad toppers. We picked up all of the ingredients from the Roosevelt Island Farmers’ Market, including good ($13 eek) burrata from Hoboken Farms, and used fresh basil from our basil plant.

Bacon-wrapped dates

Adapted from Bright-Eyed Baker

12 Medjool dates, pitted
6 strips of bacon, cut into halves (I used local pork belly)
fresh mozzarella or Fontina or chèvre (I used chèvre)

Balsamic Reduction:
300 mL good-quality balsamic vinegar

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Photos courtesy of Jake

Preheat oven to 225 deg C. Half-slice dates and insert cheese. Wrap with bacon tightly and secure with toothpick. Bake for 10 minutes, rotate, then another 10 more. Drizzle with balsamic reduction. Serve warm.

~Jessica