Servings: 4
Preparation: 20 minutes
Cooking time: 5 minutes
Ingredients
- 45 ml (3 tbsp) butter
- 30 ml (2 tbsp) honey
- 8 slices of bread (baguette or rustic bread)
- 1 L (4 cups) fresh strawberries, halved or quartered
- 1 French shallot, finely chopped
- 500 ml (2 cups) Brussels sprouts, finely chopped
- 4 green asparagus spears, cut into ribbons, with a peeler
- 125 ml (1/2 cup) pistachios or other nuts, roasted and crushed
- 1 whole burrata (about 200 g)
Basil vinaigrette (mixed)
- 90 ml (6 tbsp) extra virgin olive oil
- 45 ml (3 tbsp) white balsamic vinegar
- 15 ml (1 tbsp) red wine vinegar
- 1 small clove of garlic
- 45 ml (3 tbsp) fresh basil leaves
- Salt and pepper to taste
Preparation
- In a tall container, using a hand blender, blend the olive oil, white balsamic vinegar, red wine vinegar, garlic, and basil until smooth. Season with salt and pepper. Set this dressing aside.
- In a hot skillet, melt the butter and honey, then add the bread slices and toast them on both sides until golden brown and crispy. Set aside.
- In a large bowl, combine the strawberries, chopped shallot, Brussels sprouts, asparagus ribbons, and toasted walnuts. Add about 3/4 of the dressing and toss gently.
- Transfer the salad to a large serving platter.
- In the center, place the whole burrata, drizzle with a little of the remaining vinaigrette and season generously with pepper.
- Arrange the croutons around, then slice the burrata when serving.
