Burrata and Fig Salad with Forest Berries
Directions
- Fold spinach, mint, berries, prosciutto, and figs with vinaigrette and portion in four chilled bowls.
- Top each bowl with pinches of burrata cheese, pine nuts, and a drizzle of balsamic glaze then serve.
Ingredients
- 2 ea Piancone Cheese Burrata Rounds
- 1 cup fig(s), fresh, cut in quarters
- 1/2 cup Peak Fresh Produce® raspberries
- 1/2 cup Peak Fresh Produce® blackberries
- 2 tbsp pine nuts
- 1/4 cup Peak Fresh Produce® Mint, hand torn
- 1/4 cup Peak Fresh Produce® Spinach, Baby
- 3 tbsp Piancone® Balsamic Glaze
- 3 tbsp Piancone® prosciutto, sliced, hand torn
- 4 oz Shishito pepper vinaigrette, (see recipe below)
Shishito Pepper Vinaigrette
Directions
- In a blender add egg yolk, garlic, green onion, vinegar, salt, pepper, and honey. Pulse to puree.
- Now add peppers and puree.
- With blender running slowly drizzle in olive oil to form emulsification then refrigerate until service.
Ingredients
- 3 oz shishito peppers, roasted, seeded, peeled
- 1 ea Nature's Best Dairy® egg yolk
- 1 ea Peak Fresh Produce® Garlic, Clove(s)
- 1 tsp West Creek® Honey
- 2 tbsp brown rice vinegar
- 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1/4 tsp salt, sea
- 1/4 tsp Magellan® Black Pepper, ground
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
