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Saffron Burrata Salad
Vinaigrette:
- 1 pinch saffron, ground in mortar & pestle
- 4 tablespoons olive oil
- Juice from 1 lemon
- Salt & pepper to taste
Instructions:
- Heat olive oil in a small saucepan over medium-low until warm. Remove from heat and immediately stir in ground saffron. Let sit for 10 minutes or overnight for fuller flavor. Add lemon juice, salt & pepper, and shake well.
Salad:
- 2 parts tomatoes, 1 part peaches
- 1 ball of burrata
- Handful of fresh spinach
- Handful of fresh arugula
- Basil for garnish
Instructions:
- Cut tomatoes and peaches into bite-sized pieces.
- In a large bowl, mix spinach and arugula.
- Stir in saffron vinaigrette and plate the salad.
- Break open burrata gently and lay on top of each serving.
- Hand-tear basil and top salads as desired.
- Season with salt and pepper to taste. Serve immediately.
