Burrata Summer Salad

Experimenting with a refreshing summer salad!

Burrata base with mixed greens, variety of veggies, mango purée and balsamic accents

- Serves 4

- Immersion Blender

Salad:

Mixed Greens

Sliced Beats

Sliced Radishes

Chives

Peas

Sliced Carrots

Thinly Sliced Cucumbers

Burrata

Balsamic Glaze

Pine Nuts

Farro:

1cup Farro

2cups Vegetable Broth

1 Bay leaf

Salt and pepper to taste

1tsp Garlic powder

1tsp Onion powder

For Farro: Bring vegetable broth to a boil. Once boiling, add farro, bay leaf, salt, pepper, onion powder and garlic powder. Cook for about minutes or until farro is at desired consistency.

Mango Puree:

1 Mango cut up

1tbs Honey

1cup Olive oil (use as needed)

1 Lemon

1/2tsp white wine vinegar

Mango Puree: Use immersion blender and blend mango with honey, juice from lemon, white white vinegar and add in oil as needed.

To assemble:

1. Spread mango puree on bottom of plate

2. Top with burrata (spread out)

3. Top with vegetable and farro

4. Drizzle olive oil on top of vegetables

5. Use balsamic glaze and pine nuts on top or off to side