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)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
