A spring salad with burrata cheese
Chef Jamie says: A salad made up of the best of spring produce, topped with creamy burrata cheese…The season’s best, at it’s finest.
This recipe serves 4.
1 bunch fresh asparagus, sliced thinly on the bias
4 red radishes, cleaned and thinly sliced
1 ear fresh white or yellow corn, kernels cut from the cob
1 small fennel bulb, cleaned and thinly shaved
1 handful wild arugula
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
1/2 small shallot, minced
2 tablespoons champagne wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra virgin olive oil
Salt & freshly ground pepper
One 4-ounce ball burrata cheese
Truffle 0il, for drizzling
In a large salad bowl, combine the asparagus, radishes, corn, fennel, arugula, mint and parsley.
In a small Mason jar, combine the vinegar, Dijon, honey and olive oil. Season with salt and pepper.
Place the lid on the jar and tighten. Shake until well blended.
Toss the vinaigrette with the vegetables. Spread the salad on a platter.
Cut the burrata into 4 pieces. Arrange on top of the vegetable salad. Garnish with truffle oil and serve.
Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide. Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.Recipe Courtesy of Jamie Gwen, 2013 www.chefjamie.com
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